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Chinese Stir Fry With Courgette Noodles & Quorn Pieces

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

Serves 4

20 mins

A Little Effort

908 kJ
(Per serving)

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Pieces

Low in Fat

Good Source of protein

Good source of fibre


Ingredients for the Marinade

  • 3 tbsp soy sauce
  • 3 tbsp rice wine
  • 1 tbsp maple syrup
  • 1 tbsp fresh ginger, minced

Ingredients for the Courgette Noodles

  • 1 tbsp coconut oil
  • 2 courgettes - 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

Ingredients for the Dressing

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

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