Quorn
Chinese stir fry with Zucchini Noodles & Quorn Pieces
3.0526315789474 out of 5, 1 based on 38 ratings
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.
217 Cals
Per serving
Serves 4
20 mins
Ingredients
- 3 cups Quorn Chicken Style Pieces
- 1 tbsp coconut oil
Ingredients for the Marinade
- 3 tbsp soy sauce
- 3 tbsp rice wine
- 1 tbsp maple syrup
- 1 tbsp fresh ginger, minced
Ingredients for the Zucchini Noodles
- 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
Ingredients for the Dressing
- 2 tbsp maple syrup
- 2 tbsp yuzu (or if not available try 2 parts mandarin juice to 1 part grapefruit)
Method
- Prepare the marinade by combining the ingredients. Stir in the Quorn Chicken Style Pieces, cover and refrigerate for 20 minutes.
- Preheat the coconut oil and fry the marinated Quorn Pieces for 4-5 minutes. Keep warm.
- Stir fry the vegetable in the coconut oil for 4-5 minutes until slightly softened.
- Serve onto four plates, top with the marinated Quorn and drizzle with the dressing.
