Combine the Quorn mince, hoisin sauce, garlic, rice wine, chilli and soy sauce in a bowl; mix well and set aside.
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.
Add the beansprouts and pak choi and cook for a further 2 minutes.
Meanwhile cook the noodles according to the pack instructions. Drain and toss with the remaining vegetable oil.
Stir the Quorn mince mixture into the vegetables, continuing to cook over a high heat for 4-5 minutes, stirring all the time.
Fork in the noodles and coriander and serve immediately, garnished with the remaining spring onions and a little fresh coriander.
*All information included in this recipe has been provided by Quorn Foods.