Vegetarian and Vegan Recipes
15-Minute Stir Fry with Quorn Pieces
Serves 4
15 mins
178 cals
(Per serving)
Vegetarian Sweet Chilli Chicken Noodles
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.
Serves 2
20 mins
Easy
Made with Quorn Vegetarian Chicken Pieces
High in Protein
Gluten Free
Low in Saturated Fat
No Soy
Ingredients
- 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
Method
- Add some oil to a pan and then add the sliced red pepper and onion. Once it starts to soften, add the Quorn Pieces.
- Whilst that’s cooking make your marinade. Add all of the ingredients for the marinade to a bowl and mix together.
- Once the Quorn Pieces start browning off add the beansprouts and stir fry for another 5 minutes.
- 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.
- Enjoy!
Recipe by @lifeofcharlouise.
Recipe Inspiration
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The nation has spoken
(2)
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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