The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Speedy Vegan Sunflower Mince Dan Dan Noodles with Chilli Oil
Turn classic Chinese noodles into a healthy weeknight winner. This vegan twist stars sunflower mince in a sticky sauce with five-spice, peanut butter, garlic and sweet hoisin. Add brown rice noodles for comfort and crunchy pak choi for greens. Drizzle with homemade chilli oil for fiery flavour!
Ready in 20
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 carrot
- 36g sunflower mince (Sunflower mince)
- 1 spring onion
- 1 tsp Chinese five-spice (use half) (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- ½ tsp chilli flakes
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 100g brown rice noodles (Brown Rice Flour, Water)
- 2 garlic clove
- 3 tbsp hoisin sauce (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 2 pak choi
Nutritional Information
Calories: 520
Protein: 23g
Carbs: 58g
Fat: 21g
Ingredients
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 36g sunflower mince (use half) (Sunflower mince)
- 1 carrot (use half)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 spring onion (use half)
- 2 garlic clove
- 1 tsp Chinese five-spice (use a quarter) (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 3 tbsp hoisin sauce (use half) (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 0.5 tsp chilli flakes (use half)
- 2 pak choi
Nutritional Information
Calories: 545
Protein: 26g
Carbs: 61g
Fat: 22g
Speedy Vegan Sunflower Mince Dan Dan Noodles with Chilli Oil
Turn classic Chinese noodles into a healthy weeknight winner. This vegan twist stars sunflower mince in a sticky sauce with five-spice, peanut butter, garlic and sweet hoisin. Add brown rice noodles for comfort and crunchy pak choi for greens. Drizzle with homemade chilli oil for fiery flavour!
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Cooking Instructions
Before you start
- Pull out a large frying pan or a wok, a medium saucepan, a small saucepan, a medium bowl, a grater, a measuring jug & a sieve
Start the prep
- Place the sunflower mince into the medium bowl and cover with cold water. Leave to soak for 10 mins, then drain
- Meanwhile, coarsely grate the carrot. Roughly chop the pak choi. Finely slice the spring onion. Finely chop or crush the garlic
Make the dan dan sauce
- Mix the peanut butter with 100ml hot water (50ml for 1 person) in the jug, to make a smooth paste
- Then add the tamari, hoisin and three-quarters of the garlic. Stir to combine
Build the dish
- Heat the large frying pan or wok with 1 tsp oil on medium-high heat. Once hot, add the carrot and pak choi, and cook for 3-4 mins, until softening
- Add the sunflower mince, dan dan sauce, half the chilli flakes and a pinch of five-spice. Bring to the boil and simmer for 4-5 mins, until reduced slightly
- Meanwhile, bring the medium saucepan filled with salted water to a boil. Once boiling, add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Make the chilli oil
- Heat the small saucepan with 1 tbsp oil on medium heat. Once hot, add a pinch of five-spice, the remaining chilli flakes (or to taste) and remaining garlic
- Cook for 30 secs, stirring continuously, then remove from the heat. Stir in the chilli paste (or to taste) and a pinch of salt
Plate up
- Add the cooked noodles to the veg pan and toss to coat in the sauce
- Share the dan dan noodles between bowls. Garnish with the spring onion and chilli oil (or to taste)
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