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Quorn Pieces Satay Noodles

A bowl of vegan satay noodles topped with Quorn Vegan Pieces, carrots, mushrooms, courgette, green onions, peanuts, sesame seeds, coriander, and satay sauce.

For a quick and easy way to reduce food waste at home, try our recipe for Satay Noodles. Use up the veggies you have on hand, pull from your pantry staples, and add Quorn Pieces to create a delicious meal that's good for the planet, too.

Serves 2

45 mins


A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Meat Free Pieces

High in Protein

Gluten Free

Low in Saturated Fat


  • For the stir fry
  • 1 pack Quorn Pieces
  • 1 onion, roughly sliced
  • 4 cloves garlic, sliced
  • Thumb ginger, grated
  • 2 carrots, sliced into thin batons
  • 1/2 courgette, sliced
  • 6 mushrooms, sliced
  • 2 tbsp soy sauce
  • 2 tbsp sriracha
  • 2 tbsp toasted sesame oil
  • 2 noodle nests of choice - we used soba noodles
  • Satay sauce
  • 1 tsp soy sauce
  • 1 tbsp sriracha
  • Juice of 1/2 lime
  • 3 tbsp water
  • 1/2 tsp garlic granules
  • 1 tsp maple syrup
  • To serve
  • Squeeze of lime
  • Handful of coriander
  • Roasted peanuts
  • Spring onions, sliced


For the Stir Fry

  1. Heat a large frying pan to medium then add oil. Add the onion and fry for 7-8 minutes until soft and browning. Add the garlic, carrot and Quorn Pieces and fry for 10 minutes or so.
  2. In the meantime, cook the noodles as per packet instructions, drain and set aside.
  3. Now add the remaining veg, fry for 3-4 minutes until the veg is cooked but still crunchy then add the cooked noodles and the soy, sriracha and toasted sesame. Stir to combine.

For the Satay Sauce

  1. Add the ingredients to a Mason jar and mix well to combine

To serve

  1. Dress with the satay sauce, squeeze of lime, fresh coriander, roasted peanuts and spring onion

This recipe was created by Rebel Recipes

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