Vegetarian Singapore Noodles with Quorn Mince
Ready in just 10 minutes, this Quorn Singapore noodles recipe is quick, easy and low in saturated fat. It's a tasty lunch or light dinner option - just dial up the heat to suit your taste buds!
Serves 2 - 3
9 g fat
15.5 g protein
- 175g pack Quorn Mince
- 2 blocks dried medium egg noodles
- 3 tbsp hoisin sauce
- 2 cloves garlic, crushed
- 2 tbsp rice wine or dry sherry
- 1 red chilli, seeded and finely chopped
- 1 tbsp light soy sauce
- 1 tablespoon olive oil (Quorn just needs to be added to the sauce, so the recipe requires about 50% less oil than you would usually use)
- 4 spring onions, trimmed and chopped
- 50g mange-tout, halved lengthways
- 75g beansprouts
- 125g pak choi, chopped
- Begin by heating a saucepan of water and when the water boils, cook the egg noodles as per the back of pack instructions
- Combine the Quorn Mince, hoisin sauce, garlic, rice wine, chilli and soy sauce, mixing well, set to one side
- Heat a wok adding the vegetable oil. When the oil is hot, toss in half the chopped spring onions and the mange-tout and fry for a minute, then add the bean sprouts and pak choi, continue to cook stirring all the time for a minute
- Lastly add the Quorn Mince and continue to cook over a high heat for 2 minutes then toss in the cooked drained noodles
- Fork through and serve immediately garnished with the remaining spring
Did you know? Quorn Mince is high in protein and a great meat-free alternative to include as part of a healthy, balanced diet.
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The nation has spoken
A very nice and tasty dish. I made my dish with a slight variation by adding a little salt and pepper to season and also sweet chilli sauce.
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