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Recipes for Everyone

Chinese Stir Fry With Zucchini Noodles and Quorn Meatless Chicken

Serves 4
cooking time
10 mins
217 cals * Per Serving
4.0g sat fat * Per Serving


  • 3 cups Quorn Tenders
  • 1 tbsp coconut oil
  • 3 tbsp soy sauce
  • 3 tbsp rice wine
  • 1 tbsp maple syrup
  • 1 tbsp fresh ginger, minced
  • 1 tbsp coconut oil
  • 2 zucchini - cut into thin ribbons/noodles with a spiralizer or peeler
  • 1 carrot, peeled and cut into thin matchsticks
  • 2 green onions, sliced
  • 1 1/3 cup snow peas, cut into half lengthways
  • 2 heads bok choy, shredded
  • 2 tbsp maple syrup
  • 2 tbsp yuzu (or if not available try 2 parts mandarin juice to 1 part grapefruit)


  1. Prepare the marinade by combining the ingredients. Stir in the Quorn Tenders, cover and refrigerate for 20 minutes.
  2. Preheat the coconut oil and fry the marinated Quorn Tenders for 4-5 minutes. Keep warm.
  3. Stir fry the vegetable in the coconut oil for 4-5 minutes until slightly softened.
  4. Serve onto four plates, top with the marinated Quorn and drizzle with the dressing.
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Quorn Product