Vegetarian Japchae with Quorn Steak Strips

This vegetarian Korean Japchae recipe cooks in just 12 minutes making it perfect for your next mid-week meal that’s ready in a flash.

You’ll love the Quorn Vegetarian Steak Strips, vermicelli noodles and vibrant veggies in this dish. All fried in a wok in a super easy sauce made of store cupboard ingredients.

Try this vegetarian japchae tonight!

Serves 4

27 mins

Easy

243 cals
(Per serving)

4.3g of fat
(Per serving)

10.5 g fibre
(Per serving)

15.2 g protein
(Per serving)

Ingredients

  • 300g Quorn Vegetarian Steak Strips
  • 100g vermicelli noodles
  • 2 tbsp reduced salt soy sauce
  • 1 drizzle sesame oil
  • 1 tbsp rice vinegar
  • 2 garlic cloves, sliced
  • 2 spring onions, sliced
  • 1 red pepper, sliced
  • 1 carrot, sliced into matchsticks
  • 50g sugar snap peas, halved
  • 50g shitake mushrooms, sliced
  • 25g spinach
  • 2 tbsp sweet chilli sauce
  • ½ tsp sesame seeds

Serving suggestion…

  • 4 lime wedges
  • A handful of coriander leaves

Method

  1. Place the noodles into a large glass bowl. Cover with boiling water and leave to stand for 10 minutes. Drain and set to one side.
  2. Place the Quorn Vegetarian Steak Strips in a bowl. Add the soy sauce, a drizzle of sesame oil and the rice vinegar and toss to combine.
  3. Heat a wok or non-stick frying pan over a medium high heat. Add the Quorn Vegetarian Steak Strips and stir fry for 6 minutes.
  4. Add the garlic, spring onions, red pepper, carrot, sugar snap peas and mushrooms. Stir fry for 5 minutes.
  5. Add the spinach and noodles, stir fry for a final minute.
  6. Serve the Quorn Japchae in warmed serving bowls. Drizzle over a little sweet chilli sauce and scatter with sesame seeds.
  7. Serve with lime wedges and coriander leaves to garnish.

Tip: Why not swap the Quorn Steak Strips in this recipe for Quorn Pieces for a change.