Quorn Singapore Noodles
By Quorn
Published on 25 April 2022
An oriental summer treat - perfect when topped with remaining spring onions and a little fresh coriander.Time and servings
20 minsTotal time
10 minsPrep time
10 minsCooking time
Ingredients
- 2 tbsp of vegetable oil
- 200 g of pak choi, chopped
- 350 g of quorn meat free mince
- 6 tbsp of hoisin sauce
- 2 fresh garlic cloves, crushed
- 4 tbsp of rice wine
- 1 red chilli, deseeded and finely chopped - use more or less depending on preference
- 4 tbsp of light soy sauce
- 2 tbsp of mange tout
- 1 red pepper, sliced
- 8 spring onions, trimmed and chopped
- 180 g of dried medium egg noodles
- 125 g of bean sprouts
- 1 fresh coriander bunch, finely chopped
Method
Step 1
Combine the Quorn Mince, hoisin sauce, garlic, rice wine, chilli and soy sauce, mixing well and set aside.Step 2
Heat half the oil in a wok or stir-fry pan then add the mange tout, red pepper and half of the spring onions and stir-fry for 2 minutes. Add the beansprouts and pak choi and cook for a further 2 minutes.Step 3
Meanwhile cook the noodles according to the pack instructions. Drain and toss with the remaining vegetable oil.Step 4
Stir in the Quorn Mince, continuing to cook over a high heat and stirring all the time. Fork in the noodles and coriander and serve immediately.