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Quorn Singapore Noodles

Quorn Singapore Noodles

Brought to you by: Quorn
4.0 3 ratings Review this recipe

Prep time:

Cook time:

An oriental summer treat - perfect when topped with remaining spring onions and a little fresh coriander.
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  • 350g Quorn Meat Free Mince
  • 6 tbsp hoisin sauce
  • 2 fresh garlic cloves , crushed
  • 4 tbsp rice wine
  • 1 red chilli , deseeded and finely chopped - use more or less depending on preference
  • 4 tbsp light soy sauce
  • 2 tbsp vegetable oil
  • 2 tbsp mange tout
  • 1 red pepper , sliced
  • 8 spring onions , trimmed and chopped
  • 180g dried medium egg noodles
  • 125g bean sprouts
  • 200g pak choi , chopped
  • 1 fresh coriander bunch , finely chopped


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.

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