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Quorn Meatless Singapore Noodles

Egg noodles topped with Quorn Grounds, green onions, snow peas, and bok choy in a white bowl.

Ready in just ten minutes, this Quorn vegetarian Singapore noodles recipe is quick, easy and low in saturated fat.

Serves 2

10 mins


286 cals
(Per serving)

9g of fat

15.5 g protein
(Per serving)

A bag and a box of Quorn Meatless Grounds showing the plated product and information on an orange and charcoal background.

Made with Quorn Meatless Grounds


Excellent source of protein



  • 6 oz Quorn Meatless Grounds
  • 2 blocks of dried medium egg noodles
  • 3 tbs. vegetarian Hoisin Sauce
  • 2 peeled garlic cloves, minced
  • 2 tbs. rice wine or dry sherry
  • 1 red chili pepper seeded and chopped
  • 1 tbs. soy sauce
  • 1 tbs. vegetable oil
  • 4 green onions, sliced
  • 12 snow peas, sliced
  • 1 cup bok choy, chopped


  1. Bring a large saucepan of water to the boil. Cook the egg noodles according to pack instructions then drain and set to one side.
  2. Combine the Quorn Meatless Grounds, Hoisin sauce, garlic, rice wine, chili and soy sauce. Mix well.
  3. Heat the oil a wok or large skillet. When the oil is hot, add half of the chopped green onions and the snow peas and saute for a minute then add the beansprouts and bok choy, continue to cook stirring all of the time for a minute. Lastly add the Quorn Meatless Grounds and continue to cook over a high heat for 2 minutes then add the cooked, drained noodles. Serve immediately and garnish with the remaining green onion.

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