Japanese Udon Noodles Stir Fry

Name: Japanese Udon Noodles Stir Fry
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 180g dried udon noodles; ¼ cup mirin; ¼ cup salt reduced soy sauce; 2 tablespoons rice wine; 1 teaspoon cornflour; 2 tablespoons canola oil; 300g packet frozen Quorn Mince; 100g shiitake mushrooms, sliced; 1 small red capsicum, cut into strips; 20g julienned fresh ginger; 100g snowpeas, halved diagonally; radish, for garnish

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quorn mince singapore noodles vegetarian recipe

The clean fresh flavours of Japan make this a lovely light dish, you just keep wanting more!

Asian Fillets & Pieces Healthy Options

Serves 4

20 mins

Easy

1441 kJ
(Per serving)

9g of fat
(Per serving)

15.5 g protein
(Per serving)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Mince

See product See recipes

Low in Fat

Good Source of protein

Good source of fibre

Ingredients

180g dried udon noodles
¼ cup mirin
¼ cup salt reduced soy sauce
2 tablespoons rice wine
1 teaspoon cornflour
2 tablespoons canola oil
300g packet frozen Quorn Mince
100g shiitake mushrooms, sliced
1 small red capsicum, cut into strips
20g julienned fresh ginger
100g snowpeas, halved diagonally
radish, for garnish

Method

Cook noodles following packet directions. Combine mirin, soy, rice wine and corn flour and set aside.
Meanwhile heat oil in a non-stick wok or pan, add Qourn Meat Free Mince and cook for 3 minutes or until golden brown.
Add mushrooms, capsicum, ginger and stir fry for 3 minutes. Add mirin mixture and snowpeas, stir until thickened.
Add cooked drained noodles, stir well and serve immediately garnished with thin slices of radish. TIP: Some of the ginger can be finely grated and added to the sauce mixture.