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Quorn Meat Free Mince Singapore Noodles

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quorn mince singapore noodles vegetarian recipe

Ready in just ten minutes, this Quorn Singapore noodles recipe is quick, easy and low in saturated fat.

Healthy Options Mince & Swedish Style Balls

Serves 2

10 mins

Easy

343 cals
(Per 100g)

9g of fat
(Per 100g)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Meat Free Mince

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

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Ingredients

  • 175g pack Quorn Meat Free Mince
  • 2 blocks dried medium egg noodles
  • 3 tbsp hoisin sauce
  • 2 cloves garlic, crushed
  • 2 tbsp rice wine or dry sherry
  • 1 red chilli, seeded and finely chopped
  • 1 tbsp light soy sauce
  • 1 tablespoon olive oil (Quorn just needs to be added to the sauce, so the recipe requires about 50% less oil than you would usually use)
  • 4 spring onions, trimmed and chopped
  • 50g mange-tout, halved lengthways
  • 75g beansprouts
  • 125g pak choi, chopped

Method

  1. Begin by heating a saucepan of water and when the water boils, cook the egg noodles as per the back of pack instructions
  2. Combine the Quorn Mince, hoisin sauce, garlic, rice wine, chilli and soy sauce, mixing well, set to one side
  3. Heat a wok adding the vegetable oil. When the oil is hot, toss in half the chopped spring onions and the mange-tout and fry for a minute, then add the bean sprouts and pak choi, continue to cook stirring all the time for a minute
  4. Lastly add the Quorn Mince and continue to cook over a high heat for 2 minutes then toss in the cooked drained noodles
  5. Fork through and serve immediately garnished with the remaining spring onions

Recipe Inspiration

See all recipes

Quorn Meat Free Mince Singapore Noodles

Ready in just ten minutes, this Quorn Singapore noodles recipe is quick, easy and low in saturated fat.

Serves 2

10 mins

Easy

343 cals
(Per 100g)

9g of fat
(Per 100g)

15.5 g protein
(Per 100g)

Ingredients

  • 175g pack Quorn Meat Free Mince
  • 2 blocks dried medium egg noodles
  • 3 tbsp hoisin sauce
  • 2 cloves garlic, crushed
  • 2 tbsp rice wine or dry sherry
  • 1 red chilli, seeded and finely chopped
  • 1 tbsp light soy sauce
  • 1 tablespoon olive oil (Quorn just needs to be added to the sauce, so the recipe requires about 50% less oil than you would usually use)
  • 4 spring onions, trimmed and chopped
  • 50g mange-tout, halved lengthways
  • 75g beansprouts
  • 125g pak choi, chopped

Method

  1. Begin by heating a saucepan of water and when the water boils, cook the egg noodles as per the back of pack instructions
  2. Combine the Quorn Mince, hoisin sauce, garlic, rice wine, chilli and soy sauce, mixing well, set to one side
  3. Heat a wok adding the vegetable oil. When the oil is hot, toss in half the chopped spring onions and the mange-tout and fry for a minute, then add the bean sprouts and pak choi, continue to cook stirring all the time for a minute
  4. Lastly add the Quorn Mince and continue to cook over a high heat for 2 minutes then toss in the cooked drained noodles
  5. Fork through and serve immediately garnished with the remaining spring onions
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