Meat Free Monday One day a week can make a world of difference

Vegetarian Hoisin ‘Duck’ Stir Fry

Linda McCartney Foods
  • Serves: 4
  • Preparation: 5
  • Cooking: 10
  • Ready: 15

The perfect fake-away dinner for a tasty mid-week treat!


  • 200 g rice noodles
  • 1 tablespoon vegetable oil
  • 1 red onion
  • 1½ teaspoons Chinese five-spice
  • handful of sugar snap peas
  • handful of baby corn
  • handful of bean sprouts
  • 1 tablespoon plum or hoisin sauce
  • 1 pack (300 g) plant-based shredded ‘duck’ (e.g. ‘Linda McCartney’s Vegetarian Shredded Hoisin Duck’)


Heat the oil in a wok or large frying pan. Stir-fry the red onion over a high heat for 2 minutes, then add the shredded duck and some seasoning and stir-fry for another 2 minutes.

Stir in the hoisin sauce and add the sugar snap peas, baby corn and bean sprouts. Stir-fry for 2 minutes more, adding a splash of water to help the veg cook.

Add in the rice noodles, stirring to combine and separate in the pan.

Toss everything to combine, then serve immediately, garnished with chillies if you like.

Additonal notes

Recipe courtesy of Linda McCartney Foods

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