Step 1

1. Add dried rice noodles to a big bowl, cover with warm water, soak for about 30 minutes until soft and drain. In the meantime, halve and thinly slice the onion. Cut scallion lengthwise and then cut into about 2” strips.

Step 2

2. In a wok or deep frying pan, heat oil over medium heat. Add Beyond Steak, fry for approx. 5 minutes. Season with ⅓ of the light soy sauce. Remove from the pan and set aside. Wipe the wok.

Step 3

3. In the same wok, heat more oil over medium-high heat. Add onion and fry for approx. 2 minutes. Add drained rice noodles. Stir fry for about 2 minutes until the noodles are softer.

Step 4

4. Then add mung bean sprouts and scallions. Season with remaining light soy sauce and remaining sugar, dark soy sauce and vegetarian (or regular) chicken stock powder. Stir fry vigorously to mix. Then add back the fried Beyond Steak and toss everything together. Season with salt to taste. Serve immediately with toasted sesame seeds.