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Quorn Vegetarian Steak Strips Teriyaki Noodles

A serving of vegetarian teriyaki noodles made with Quorn Vegetarian Steak Strips, mixed vegetables, and teriyaki sauce on a white plate with chopsticks on the side.

A meat-free take on teriyaki! Our Vegetarian Teriyaki Noodles use Quorn Vegetarian Steak Strips for a tasty meal that's also a healthier option. With plenty of veggies, our Vegetarian Teriyaki Noodles are full of flavour - try them tonight!

Serves 4

8 mins


210 cals
(Per serving)

7g of fat

8.9 g fibre
(Per serving)

A packet of Quorn Vegetarian Steak Strips showing the plated product and information on an orange and charcoal background.

Made with Quorn Vegetarian Steak Strips

High in Protein

Gluten Free

Low in Saturated Fat

High in Fibre


  • 300g Quorn Vegetarian Steak Strips
  • 2 tbsp vegetable oil
  • 3 tbsp amari soy or teriyaki sauce
  • 1 clove garlic, finely chopped
  • 1 tbsp ginger, finely chopped
  • 1/2 orange, juice and zest
  • 2 tbsp rice wine vinegar
  • 125g dried egg noodles
  • 1/2 red pepper, thinly sliced
  • 50g mushrooms, thinly sliced
  • 6 spring onions, sliced diagonally into 1cm pieces
  • Juice 1/2 lemon or lime
  • 2 tbsp coriander, finely chopped


  1. Place the Quorn Vegetarian Steak Strips into a bowl and add 1 tablespoon of vegetable oil, the soy or teriyaki sauce, garlic, ginger, orange juice and zest and rice wine vinegar. Leave to marinate for 40 minutes, stirring from time to time.
  2. Place the egg noodles into a bowl and pour over boiling water until just covered. Leave for around 3 minutes then drain and set aside.
  3. Place a wok over a high heat, pour in the remaining tablespoon of vegetable oil and fry the red pepper for 2 minutes, then add the mushroom and spring onion and cook for 2 minutes.
  4. Add the Quorn Meat Free Steak Strips and marinade to the wok, stir-fry for 3-4 minutes, then add the lemon or lime juice and coriander.
  5. Lastly add the drained noodles and combine in the wok with the other ingredients. Serve with a sprinkling of fresh coriander.

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3 out of 5 stars


5 out of 5 stars

I always triple the orange zest.. soy sauce.. garlic....rice vinegar. I also use the shredded ginger in a jar and use some of the liquid from the jar. Makes this recipe 100x better

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