Place rice noodles in a bowl and cover with boiling water. Soak for 4-5 minutes. Drain and rinse in cold running water.
Heat a large frying-pan over high heat until hot. Add a little oil, add the garlic, ginger and chillies and stir-fry for 30 seconds. Add Mushroom & Hemp Magic Mince. Stir-fry for 7-8 minutes, breaking up with a wooden spoon, and cook until caramalised. Set aside.
Meanwhile, combine sauce ingredients in a bowl and set aside.
Add a little more oil. Then pour in egg mixture, swirl around the pan to form a pancake, cook until set. Set aside and roughly chop.
Add a little more oil and quickly stir fry the spring onion, red pepper, peas and sprouts for 2-3 minutes. Add the sauce, stir, then add the egg and noodles, stirring to combine. Place on a large platter, garnish with nuts, coriander leaves and spring onions, if using, to serve.