When you visit our website, we use cookies, which are small pieces of information that allow us to maintain your connection to our website. These cookies are not used to collect or store any personally identifiable information.

Instagram Facebook Twitter Youtube Pinterest GooglePlus

Recipes for Everyone

Quorn Vegan Chikn Chow Mein

Serves 4
cooking time
10 mins
536 cals * Per Serving
4.4g sat fat * Per Serving

Get creative and add Quorn Vegan Chik'n Tenders to your chow mein for a delicious asian-inspired noodle dish. Enjoy meatless versions of your favorite recipes with Quorn.


  • 3.5 cups Quorn Vegan Chick’n Tenders - defrosted
  • 3.5 cups dried Chow Mein noodles
  • 3 tbsp oil
  • 2 garlic cloves, crushed
  • 1 shredded Chinese cabbage
  • 1 large carrot, cut into long thin strips or grated
  • 2 spring onions, cut into 2" pieces
  • 1 3/4 cups bean sprouts
  • ½ bunch of cilantro, roughly chopped
  • 4 tbsp of toasted sesame seeds
  • For the sauce:
  • 2 tbsp vegetarian hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp chilli garlic sauce or Sriracha chilli sauce
  • 2 tsp sugar
  • 2 tsp toasted sesame oil
  • 4 tbsp water
  • 1 pinch of white pepper


  1. Prepare noodles according to pack instructions.
  2. Combine sauce ingredients in a small bowl.
  3. Heat the oil in a wok or skillet over a high heat, add garlic and stir fry for 10 seconds.
  4. Add the Quorn Vegan Chik’n Tenders and stir fry until the pieces start to caramelize - approximately 3 minutes.
  5. Add the cabbage and carrot and stir fry until the cabbage starts to wilt.
  6. Mix in the noodles, spring onions, bean sprouts and sauce and stir fry until the noodles are warmed through and the sauce evenly coats the noodles - about 1 minute. Do not overcook as the bean sprouts should still be crisp. Garnish with cilantro and toasted sesame seeds.
Print Recipe
Quorn Product