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Vegetarian and Vegan Recipes

Quorn Steak Strips with Sesame Noodles

This dish is a twist on a classic stir-fry with a Japanese flavour. It can be served hot or delicious cold as a lunch bento box meal. Swap the Quorn Steak Strips for Quorn Roasted Sliced Fillets for a change.

Serves 4

25 mins

Easy

392 cals
(Per serving)

15.4 g of fat

Made with Quorn Vegetarian Steak Strips

High in protein
Gluten free
Low in saturated fat
High in fibre

Ingredients

  • 1 pack Quorn Steak Strips, defrosted
  • 1 tsp miso paste
  • A drizzle of sesame oil
  • For the sesame noodles:
  • 200g egg noodles
  • 1 tbsp tahini
  • 1 tsp low salt soy sauce
  • 1 lime, juice only
  • 1 garlic cloves, grated
  • Pinch chilli flakes
  • To serve:
  • ¼ red cabbage, shredded
  • 50g edamame beans, cooked
  • 1 avocado, sliced
  • 4 radishes, sliced
  • 1 sheet of nori, shredded
  • 1 tsp sesame seeds
  • 1 tsp nigella seeds
  • Fresh coriander leaves
  • 4 lime wedges

Method

  1. Place the Quorn Steak Strips into a bowl. Add the miso paste and mix to coat the strips.
  2. Heat a drizzle of sesame oil in a non-stick frying pan. Add the steak strips and sauté for 4 minutes over a medium heat.
  3. Cook the noodles as per pack instructions. Drain and set to one side.
  4. Mix the tahini, soy sauce, lime juice, garlic and chilli flakes in a bowl. Pour over the cooked noodles and toss to coat.
  5. Divide the steak strips and sesame noodles between four serving bowls. Divide the shredded red cabbage, edamame beans and avocado evenly between the bowls.
  6. Garnish with shredded nori, sesame seeds, nigella seeds, fresh coriander leaves and lime wedges.

Meal Prep Tip: re-heat the Quorn Steak Strips and sesame noodlesin a non-stick frying pan, add a splash of water if the pan becomes dry. Ensure piping hot before serving. Serve with the fresh elements and garnish.

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