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Chinese Stir Fry with Zucchini Noodles and Quorn Meatless Pieces

Vegetarian stir fry with Quorn Meatless pieces and zuccini noodles served in a bowl

This Chinese-inspired stir fry recipe uses zucchini noodles as a low-carb, gluten-free alternative to traditional noodles. And packed with veggies and protein, it’s hearty and delicious.

Quorn Meatless Pieces packaging

Made with Quorn Meatless Diced ChiQin Pieces


Excellent source of protein



  • 3 cups Quorn Meatless Pieces
  • 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 Meatless Pieces, cover and refrigerate for 20 minutes.
  2. Preheat the coconut oil and fry the marinated Quorn Meatless Pieces 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 Meatless Pieces and drizzle with the dressing.

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