Rice Noodle Stir Fry

Prep time 15 minutes

Cooking time 25 minutes

Serves 20


  • 2 tbsp vegetable oil
  • 3 mixed peppers, deseeded and sliced
  • 2 red onions, sliced
  • 3 carrots, peeled and cut into julienne
  • 2 courgettes, cut into julienne
  • 1/3 white cabbage finely shredded
  • 1 head of broccoli, cut into small florets
  • 50g chopped ginger
  • 1 tbsp Chinese five spice
  • 1.2kg rice noodles, hydrated
  • 750g dry Medium Hydrate Pea Protein Chunk, pre-soaked for 5 minutes in 1litre of boiling water
  • 200g bean sprouts
  • 50ml soy sauce
  • 50g fresh coriander, finely chopped


Heat the oil in a large saucepan over a medium heat, add the peppers, onions, carrots, courgettes, cabbage and broccoli, and cook for 10-15 minutes, stirring regularly until softened. 

Add all the remaining ingredients, except the coriander and cook for another 8 minutes. 

Remove from the heat, stir in the coriander, and serve immediately. 

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