Noodles with plant-based chicken pieces

Cut the pak choi into strips and the red onion into half rings. Finely chop the garlic.

Prepare the rice vermicelli according to the packet instructions.

Heat two tablespoons of sunflower oil in a wok. Fry the onion and garlic for one minute and add the plant-based chicken pieces. Fry for five minutes until golden brown.

First add the thicker stems of the pak choi and stir for a minute. Then add the leaves, along with the Hoisin sauce. Mix everything well.

Spoon the vermicelli into bowls and top with the julienned carrot. Spoon the plant-based chicken pieces and the pak choi onto the noodles.