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Vegetarian Sweet Chilli Chicken Noodles

Sweet chilli noodles with Quorn Vegetarian Chicken pieces, red pepper, onions and beansprouts in a bowl garnished with spring onion and sesame seeds.

This quick and easy Vegetarian Sweet Chilli Chicken Noodle recipe is the perfect addition to your mid-week meal plan. Using Quorn Vegetarian Chicken Pieces paired with delicious flavours for the ultimate flavoursome vegetarian chicken noodle dish. Garnish with spring and crispy onions and sesame seeds for that extra crunch!

Recipe by @lifeofcharlouise.

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

High in Protein

Gluten Free

Low in Saturated Fat

No Soy


  • 250g Quorn Vegetarian Chicken Pieces (top tip: use our Big Bags for even better value)
  • 1 red pepper, sliced
  • 1 white onion, sliced
  • 160g egg noodles
  • 400g beansprouts

For the marinade:

  • 6 tbsp light soy sauce
  • 2 tbsp honey
  • 100ml water
  • 2 tbsp tomato sauce
  • 4 tbsp sweet chilli sauce
  • 1 tsp chilli flakes
  • 1 tbsp garlic puree

To garnish:

  • Spring onions
  • Sesame seeds
  • Crispy onions


  1. Add some oil to a pan and then add the sliced red pepper and onion. Once it starts to soften, add the Quorn Pieces.
  2. Whilst that’s cooking make your marinade. Add all of the ingredients for the marinade to a bowl and mix together.
  3. Once the Quorn Pieces start browning off add the beansprouts and stir fry for another 5 minutes.
  4. Whilst it’s all cooking add your noodles to a pan of boiling water. Once cooked add these to the pan, mix together and add your marinade. Cook for another few minutes then plate up and garnish with sesame seeds, crispy onions and spring onions.
  5. Enjoy!

Recipe by @lifeofcharlouise.

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The nation has spoken


5 out of 5 stars

Date Night

5 out of 5 stars

Quick and easy to make - recipe made a lot of marinade but we just cooked for longer after adding to noodles to evaporate some water and was delicious (this also gave the chicken pieces longer to absorb the flavour. 100% making again!

Essex Mum

5 out of 5 stars

Made this for my husband and I - used a bag of green beans and a carrot as didn’t have any bean sprouts and used a few cashews instead of seasame seeds and served over rice as had no noodles. Was delicious. The marinade is now my go to stir fry sauce (I made it without the chilli flakes) - it’s so tasty and stops the quorn from tasting bland. The quantity of sauce could be halved though. I used 3tbsp dark soy as didn’t have light soy. Thanks for a great recipe!

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