Yaki Udon with Quorn Pieces

This Yaki Udon with Quorn Pieces is a veggie version of the popular Japanese stir fried chicken noodle dish. Udon noodles, crunchy veg and juicy Quorn Pieces are totally delish in a glossy, savoury, yet slightly sweet sauce.

It’s the ultimate quick and easy mid-week recipe which can be on the table in less than 20 minutes – trust us you won’t regret making this veggie chicken noodle dish.

Serves 4

20 mins

A Little Effort

Ingredients

  • 300g Quorn Pieces

  • 800g of Udon noodles

  • 4 garlic cloves, minced

  • 150g chestnut or shiitake mushrooms, sliced

  • 2 pak choi, roughly chopped

  • 1 small white onion, thinly sliced

  • A handful of spring onions, sliced

  • For the sauce:

  • 5 tbsp dark soy sauce

  • 4 tbsp vegetarian oyster sauce

  • 2 tbsp mirin

  • 1 tsp brown sugar

  • 1 tsp rice vinegar

  • 1 tsp sesame oil

Method

  1. Cook the Quorn Pieces in a little oil for 10 minutes, remove from the pan and set aside to add back in later.
  2. Meanwhile, whisk together the sauce ingredients in a small bowl, and prep the Udon noodles according to pack instructions.
  3. In the same pan, add a little extra oil and start frying the garlic, onion and mushrooms for 5 minutes until softened and slightly caramelised. Add in Pak choi, some chopped spring onion and cook for a further couple of minutes.
  4. Return the cooked Quorn Pieces to the pan, along with the cooked Udon noodles. Pour over the sauce and toss everything together.
  5. Serve into bowls and garnish with extra sliced spring onions & optional sesame seeds.