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.
Serving size
Ingredients
Ingredients
-
1 tbsp chilli paste(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
-
1 tsp Chinese five-spice(Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 4cm fresh ginger
- 4 garlic clove
-
2 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
- 1 tbsp cornflour
-
2 tbsp maple syrup(maple syrup(100%))
-
72g sunflower mince(Sunflower mince)
- 2 carrot
- 2 pepper
-
300g wide brown rice noodles(brown rice flour (84%), water)
- 160g mangetout
Allergens
Contains:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 142Kcal | 521Kcal |
| 594kJ | 2180kJ | |
| Fat | 3.8g | 14g |
| of which saturates | 0.6g | 2.3g |
| Carbohydrates | 21g | 79g |
| of which sugars | 4.6g | 17g |
| Protein | 5.1g | 19g |
| Salt | 0.46g | 1.7g |
| Fibre | 2.8g | 10g |
Vegan
Ready in 20
1/3 daily fibre
6 plants
Low sat fat
Family-friendly
Vegan Sunflower Mince Chow Mein with Wide Brown Rice Noodles, Rainbow Veg & Chilli Oil
Hungry kids? This family favourite is ready in 20 minutes! Veggie sunflower mince is the star of this classic chow mein. Bright peppers, crunchy mangetout and vibrant carrot also join the stir-fry and add a pop of colour. Toss together with brown rice noodles and a sticky maple tamari sauce to bring it all together. A delicious crowd-pleaser the whole family will love.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a sieve, a measuring jug & a grater
Get prepped
- Place the sunflower mince in the medium bowl and cover with cold water. Leave for 10 mins, then drain
- Add the noodles to the saucepan, gently separate with a fork and simmer for 6-7 mins, until cooked. Add the mangetout in the final 1 min, then drain together, rinse under cold water and toss with 1/2 tbsp olive oil
Cook the noodles
- Meanwhile, coarsely grate the carrots (peel optional). Thinly slice the peppers. Finely grate the garlic and ginger
- Heat the large frying pan with 1/2 tbsp olive oil on medium-high heat. Once hot, add the pepper and carrot. Cook for 3-4 mins, until softening. Season with salt and pepper
- Add the drained sunflower mince with another 1 tbsp olive oil. Sprinkle over the cornflour and cook for another 4-5 mins, until golden. Season with salt and pepper
Build the flavour and make the chilli oil
- Once the noodles are cooked, rinse and thoroughly dry the pan, then heat with 1 tbsp olive oil on medium heat. Once hot, add half the garlic, along with a pinch of five-spice. Stir continuously and cook for 1 min, until golden and sizzling. Remove from the heat, then stir in the chilli paste (use less for less heat) and a pinch of salt
- To the veg pan, add the ginger, remaining garlic and half the five spice. Fry for a further 1-2 mins, until golden
- Add the tamari, maple syrup and 150ml of water. Bring to the boil and simmer for 2-3 mins, until thickened. Toss in the noodles and mangetout, season to taste
Plate up
- Serve the sunflower mince chow mein into bowls. Drizzle over the chilli oil (for those who'd like the heat)
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