Fried Vegetarian Spare Rib can be used for frying, stewing, soup, salad and BBQ

Step 1: Heat the oil in a pan and add the onion, stirring until softened.

Step 2: Add in the sliced peppers and spare ribs

 Step 3: Add soy sauce, sugar and chilli (optional) and stir fry until the peppers are cooked and the strips are golden.

Step 4: Serve this stir-fry spare rib dish with rice or can be used as filling of tortillas

•  250g The Plantbase Store fried vegetarian spare rib, thrawed, cut into strips
•  200g rice noodles
•  5 tbsp sweet chilli sauce
•  3 tbsp rice wine vinegar
•  175 g edamame beans, shelled
•  150 g bean sprouts
•  3 spring onions, finely chopped
•  2 tbsp vegetable oil
•  2 carrots, peeled and grated
•  250 g red cabbage, shredded
•  200 ml vegetable stock
•  10 g fresh coriander, chopped
•  2 limes, cut into wedges

Step 1: Cook the rice noodles according to the package instructions, drain and set aside.

Step 2: In a large bowl, mix together the sweet chilli sauce, rice wine vinegar, edamame beans, bean sprouts and spring onions until combined. Set aside.

Step 3: Heat a large sauté pan or wok over a high heat with vegetable oil. Once hot, add the The Plantbase Store fried vegetarian spare rib and cook 4-5 mins or until golden.

Step 4: Add the carrot and cabbage to the pan. Cook for 4-6 min or until the vegetables are just soft. Add the vegetable stock and beansprout mixture to the pan. Mix until combined, and then stir through the rice noodles.

Step 5: To serve, divide the Vietnamese-style spare rib and noodles into large serving bowls and garnish with a sprinkling of fresh coriander and lime wedges.