
This easy midweek dinner from Linda McCartney is packed with bold flavour and texture. Tender rice noodles are tossed with fragrant Chinese five-spice, crisp vegetables, a rich hoisin-style sauce and vegan shredded duck for a perfectly balanced stir-fry.
Quick to prepare and deeply comforting, this healthy plant-based dinner is ideal for busy evenings and is sure to become a go-to vegan favourite.
200g rice noodles
1 tbsp vegetable oil
1 red onion, thinly sliced
1 ½ tsp Chinese 5-Spice
Handful sugar snap peas
Handful baby corn
Handful bean sprouts
1 tbsp plum or hoisin sauce
260g Linda McCartney Vegan shredded hoisin duck
Chillies (optional)
This easy midweek dinner from Linda McCartney is packed with bold flavour and texture. Tender rice noodles are tossed with fragrant Chinese five-spice, crisp vegetables, a rich hoisin-style sauce and vegan shredded duck for a perfectly balanced stir-fry.
Quick to prepare and deeply comforting, this healthy plant-based dinner is ideal for busy evenings and is sure to become a go-to vegan favourite.
Looking for more quick and easy vegan recipes? Check out our collection here.
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