In a small bowl, combine hoisin, soy sauce, garlic, five-spice powder, and cornstarch. Set aside.
Cut stems from broccoli, peel then thinly slice into small rounds. Slice florets in thirds from top to remaining stem.
In a wok or large skillet over medium heat, add oil, heat, add Nature’s Slices, toss to coat and heat 3 minutes, stirring once.
Add broccoli, red pepper strips, and mushrooms. Turn heat to high, stir-fry until vegetables begin to soften. Stir in chili flake and hoisin mixture. Stir constantly until sauce thickens. Portion rice noodles in bowls, top with sir-fry blend. Enjoy!