This Easy Quorn Stir Fry is a dish that I have been making for my family for years. I really love stir fries as they are so quick and easy – this one can be made in less than 15 minutes. A stir fry is also a great way to use up leftover vegetables and is very flexible. The vegetables I have suggested in this recipe are really just a starting point – use whatever you have lurking in your fridge!
For protein I usually use Quorn chicken style pieces, which are really great as they can be used straight from frozen – I always keep a pack in my fridge for quick meals and emergencies. This stir fry would also work very well with prawns or leftover cooked chicken (or even both). Chuck them in instead of the Quorn and just make sure they are cooked through and piping hot before you serve the dish.
I always use noodles in this stir fry (I use Sharwood’s medium egg noodles) but it would also work well with rice. I stir the noodles in, but I would recommend serving the rice separately. If you are using noodles make sure you gently tease the noodles apart while they are cooking so they don’t all stick together in a big clump. If you like chillies you could also add in ½ to 1 sliced red chilli at the same time as you add in the garlic and ginger.
A stir fry can be a bit of a pain to bring together as everything needs to be done at the same time. My way of simplifying things is to get all the vegetables prepared first, then cook the noodles, then stir fry the veg. When the noodles are ready, drain them in a sieve and toss them with a little sesame oil to stop them sticking together in a great lump. They are then ready to be added when the vegetables are cooked.
I add a little soy sauce and sesame oil to the dish whilst it’s cooking and then I like to put the bottles on the table for people to help themselves to more if they want to. This recipe really is a complete meal in its own right, but if you want to serve it with a side dish, I recommend serving this Quorn Stir Fry with egg fried rice.
This meal goes brilliantly with a glass of Australian or New Zealand Riesling and quite well with Sauvignon Blanc too.
Easy Quorn Stir Fry with Noodles
Ingredients
- 250 g dry egg noodles I use Sharwood’s medium egg noodles
- 1 tablespoon sesame oil or more to taste
- 1 tablespoon wok oil coconut oil or sunflower oil
- 1 onion sliced thinly
- 100 g pack baby corn
- 4 mushrooms thickly sliced
- 1 red orange or yellow pepper, cut into strips
- 150 g Quorn chicken pieces
- 2 carrots cut into batons
- 2 bulbs of pak choi lower part sliced, upper part separated into leaves
- 2 garlic cloves grated
- 2 cm ginger grated
- 100 g mangetouts
- 2 tablespoons soy sauce / tamari or more to taste
Instructions
- Start by preparing all the vegetables as specified above.
- Next, put the noodles in a large sauce pan and cover with boiling water. Boil the noodles for 4 minutes. While the noodles are cooking make sure you gently tease them apart with a fork or they will all cook together in a big clump.
- After 4 minutes, drain the noodles in a sieve. Return to the pan and toss with a little sesame oil to prevent the noodles from sticking together.
- While the noodles are cooking, put a wok (or a large frying pan) over a high heat and drizzle a little oil into the wok. Add the onions, baby corn, mushrooms, peppers and Quorn pieces and stir fry for 2 minutes. Add the carrots and pack choi stems and fry for a further 2 minutes. Add the ginger and garlic and fry for a further minute.
- Add the mangetouts, pack choi leaves, drained noodles and soy sauce and fry for 1 more minute.
- Serve with a glass of Riesling or Sauvignon Blanc. Put the bottles of sesame oil and soy sauce on the table for people to help themselves to more if they want to.
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Helen @ Fuss Free Flavours says
A stir fry is such a good was of getting some #ExtraVeg, I love the variety that you have got into this!
Eb Gargano says
Thanks, Helen! I always like a good mix of veg in a stir fry. And it’s great for clearing out all those odds and ends in the the fridge!!
Ciara (My Fussy Eater) says
Delicious! You can’t beat a quick mid week stir fry!
Eb Gargano says
Thanks, Ciara! I totally agree!! x
Tracy says
What a great way to use up fridge veggie leftovers – so tasty and quick to make too! Thanks for entering in the no waste food challenge, the roundup is now live, ever so sorry for the delay
Eb Gargano says
Thanks, Tracy! I went through a phase of making this at the end of every week to use up my leftovers. It’s so great for that!! Thanks for including me in your round up! Eb x
Jenny Paulin says
mmmmm I love a noodle stir fry, all that veggies goodness and it takes such little time to cook too x
Eb Gargano says
Thanks Jenny – it’s such a great meal for packing the veg in, isn’t it? And yes as you say, super quick to through together. Great for a busy weeknight! Eb x
Jo Allison - Jo's Kitchen Larder says
Such a simple and delicious recipe Eb! We do love stir fries too and I never really plan for them. It’s our fridge clear out dinner where almost anything goes although I must admit we do tend to stick to similar theme with occasional new veg added (I do like to take my chances sometimes) lol 🙂 I must give quorn chicken pieces a try too at last, not sure why I haven’t yet. x
Eb Gargano says
Thanks Jo! The Quorn pieces are a great way of adding a little protein into the mix. I always keep a bag stashed in the freezer and then I can throw this together whenever I want. Love how you can cook Quorn straight from frozen…so quick and easy! Eb x
Corina says
It looks delicious! I have to admit that I have never ever cooked with quorn but I do like the idea that you can cook it from frozen. It would be great for those nights when I’ve been so preoccupied with something else I’ve completely forgotten to think about what we’re having for dinner!
Eb Gargano says
Yes, exactly – that’s what I love about Quorn! I always keep a pack of the mince and a pack of the chicken pieces in my freezer for quick and easy meals…and for emergencies! On busy days I often make this or a speedy bolognese using the mince. Eb x
Jennifer @ Because Food Is Love says
I love stir fry for the variety. You can add different proteins and veggies and it’s always tasty and often feels like a brand new meal. I love stir fry for that reason, but my kids aren’t as thrilled. My daughter loves it, but I have yet to get my boys on board. They don’t like all the “stuff.” Maybe I could get them on board if I threw in those baby corns. As a kid, I always thought they were so fun!
Eb Gargano says
Oh yeah…every time is different – so, so versatile – love it with prawns too and Chinese cabbage is always lovely. But I have the opposite with my kids – they love it…it’s my daughter’s favourite meal – she actually said the other day that she liked it more than pizza – for real!!! Though they always want to drown it in soy sauce and sesame oil – I have to be very strict or they’d turn it into soup! 😀 Eb x
Nico @ yumsome says
This reminds me so much of when K and I were first together – he used to cook me stir-fries like this all the time, and I loved them. And him too!
This looks so light, yet filling too. Fantastic! xx
Eb Gargano says
Aw, cute! For me and my hubby it was pasta, we had a pasta mark 1 (tomatoes and veggies) and a pasta mark 2 (cream and veggies)…funny though, I haven’t made either of them in years…I keep experimenting and trying new things, that’s my problem. Never the time to go back and have the old favourites! Eb x
Jacqueline Meldrum says
That looks really good Eb. I’ve had dinner, but I am still looking at that and thinking I would enjoy getting stuck in. Looking at food blogs is a dangerous business.
Eb Gargano says
Thanks Jac – oh I know exactly what you mean!!! It’s a good job the calories don’t count if you are just looking at a picture and wishing you could eat it! Thanks so much for featuring my stir fry in your round up, and for all the shares 🙂 Eb x