• 350g Quorn mince
  • 6 tablespoons Hoisin sauce
  • 2 garlic cloves, crushed
  • 4 tablespoons rice wine (or dry sherry)
  • 1 red chilli, deseeded and finely chopped (use more or less according to taste)
  • 4 tablespoons light soy sauce
  • 2 tablespoons vegetable oil
  • 100g mange tout, halved lengthways
  • 1 red pepper, deseeded and sliced
  • 8 spring onions, trimmed and chopped
  • 125g beansprouts
  • 200g pak choi, chopped
  • 180g dried medium egg noodles (roughly 3 blocks or nests)
  • Bunch of fresh coriander, leaves finely chopped, to serve


  1. 1

    Combine the Quorn mince, hoisin sauce, garlic, rice wine, chilli and soy sauce in a bowl; mix well and set aside.

  2. 2

    Heat half of the oil in a wok or stir-fry pan then add the mange tout, red pepper and half of the spring onions and stir-fry for 2 minutes.

  3. 3

    Add the beansprouts and pak choi and cook for a further 2 minutes.

  4. 4

    Meanwhile cook the noodles according to the pack instructions. Drain and toss with the remaining vegetable oil.

  5. 5

    Stir the Quorn mince mixture into the vegetables, continuing to cook over a high heat for 4-5 minutes, stirring all the time.

  6. 6

    Fork in the noodles and coriander and serve immediately, garnished with the remaining spring onions and a little fresh coriander.

  7. 7

    *All information included in this recipe has been provided by Quorn Foods.

Nutritional Details

Each serving provides
  • Energy 1905kj 455kcal 23%
  • Fat 14.4g 21%
  • Saturates 2.6g 13%
  • Sugars 14.5g 16%
  • Salt 4.3g 72%

% of the Reference Intakes

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