The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Teriyaki Sunflower Mince with Brown Rice Noodle, Tenderstem Broccoli & Pickled Radish
Satisfying sunflower mince transforms into a sticky, delicious topping for teriyaki noodles. Coat in a moreish teriyaki sauce and sizzle with crunchy pak choi, broccoli, ginger and garlic. Brown rice to soak it all up. A sprinkle of sesame seeds and quick-pickled radishes complete the feast!
Ready in 20
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 1 tsp sesame seeds (Sesame)
- 8 tbsp teriyaki sauce (Soya) (Coconut Palm Sugar, Tamari Sauce (Water, SOYBEANS, Salt, Spirit vinegar), Water, Rice Vinegar (Rice Vinegar, Salt), Tomato Puree, Cornflour, Ginger Puree, Garlic Powder, White Onion Powder)
- 4 tbsp cornflour (use half)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 4 radish
- 1 tbsp sesame oil (Sesame)
- 2 pak choi
- 240g Tenderstem broccoli
- 72g sunflower mince (Sunflower mince)
- 200g brown rice noodles (Brown Rice Flour, Water)
Nutritional Information
Calories: 471
Protein: 20g
Carbs: 65g
Fat: 14g
Teriyaki Sunflower Mince with Brown Rice Noodle, Tenderstem Broccoli & Pickled Radish
Satisfying sunflower mince transforms into a sticky, delicious topping for teriyaki noodles. Coat in a moreish teriyaki sauce and sizzle with crunchy pak choi, broccoli, ginger and garlic. Brown rice to soak it all up. A sprinkle of sesame seeds and quick-pickled radishes complete the feast!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a large saucepan, a medium bowl, a small bowl & a sieve
Do the prep
- Place the sunflower mince into the medium bowl and cover with cold water. Leave for 10 mins, then drain
- Meanwhile, trim and thinly slice the radishes
- Place the radish into the small bowl with the vinegar and a pinch of salt. Mix and leave to pickle
Chop the veg & start sizzlin'
- Trim the broccoli and cut into thirds. Trim the pak choi and cut into bite-sized pieces
- Heat the large frying pan with 1 tbsp oil and the sesame oil on medium-high heat. Once hot, add the veg to the pan and cook for 4-6 mins, until golden brown. Season with salt and pepper
Cook the noodles
- Bring a large saucepan filled with salted water to a boil
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water.
Build the dish
- Add 1 tbsp oil to the veg pan along with the drained sunflower mince and ginger & garlic paste. Cook for 4 mins, until the mince is golden
- Sprinkle over the half pack of cornflour. Mix to combine, then add the teriyaki sauce and cooked noodles
- Cook for 1-2 mins, tossing to combine, until the sauce coats the noodles. Add a splash of water if needed
Plate up
- Serve the sunflower teriyaki noodles into bowls, with the pickled radish on top. Scatter over the sesame seeds
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