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

10 mins

Easy

345 cals
(Per serving)

9g of fat
(Per serving)

15.5 g protein
(Per serving)

Ingredients

  • 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

Method

  1. Begin by heating a saucepan of water and when the water boils, cook the egg noodles as per the back of pack instructions
  2. Combine the Quorn Mince, hoisin sauce, garlic, rice wine, chilli and soy sauce, mixing well, set to one side
  3. 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
  4. Lastly add the Quorn Mince and continue to cook over a high heat for 2 minutes then toss in the cooked drained noodles
  5. 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.