Quorn Mince Singapore Noodles with Hoisin and Chilli
Singapore noodles are a vibrant stir-fry that combines tender egg noodles with crisp vegetables and a savory-spicy sauce. This plant-based version swaps traditional shrimp or pork for Quorn mince, delivering satisfying protein while keeping the dish lighter than conventional recipes. The sauce—built on hoisin, soy, and fresh chilli—brings umami depth and gentle heat, while mange-tout, pak choi, and beansprouts add textural contrast and bright freshness. The standout feature is the minimal oil requirement; Quorn needs less fat to cook than meat, making this version naturally lighter without sacrificing flavor or wok-fry char. Perfect for weeknight dinners, meal prep, or when you want Asian-inspired comfort food that's ready in under 20 minutes. This recipe proves plant-based mains can be as quick and craveable as their meat counterparts, with real depth from the sauce and vegetables.
Ingredients
- 6 oz Quorn mincefirm tofu, pressed and crumbled1:1veganadds soy
tofu will absorb sauce similarly; cook 3-4 minutes instead of 2 to allow firming
- 2 blocks dried medium egg noodles
- 3 tbsp hoisin saucesoy sauce and honey mix2 tbsp soy + 1 tbsp honeyveganadds glutenadds soy
honey adds the sweet depth hoisin provides; whisk before adding
Full guide → - 2 cloves garlic, crushed
- 2 tbsp rice wine or dry sherryapple cider vinegar or white wine vinegar1.5 tbspvegan
use less as vinegar is sharper; add pinch sugar to balance
- 1 red chilli, seeded and finely chopped
- 1 tbsp light soy sauce
- 1 tbsp olive oil
- 4 green onions, trimmed and chopped
- 1 ¾ oz mange-tout, halved lengthways
- 2 ¾ oz beansproutsshredded cabbage1:1vegan
similar crunch and cook time, slightly sweeter
- 4 ½ oz pak choi, chopped
Instructions
- 1
Heat a saucepan of water until boiling and cook the egg noodles according to package instructions.
- 2
In a bowl, combine Quorn mince, hoisin sauce, crushed garlic, rice wine, chilli, and soy sauce, mixing well.
- 3
Heat olive oil in a wok until hot, then add half the chopped green onions and mange-tout, frying for about a minute.
- 4
Add beansprouts and pak choi, stirring constantly for another minute.
- 5
Add the Quorn mince mixture and cook over high heat for 2 minutes, stirring.
- 6
Toss in the cooked drained noodles and fork through to combine.
- 7
Serve immediately, garnished with remaining green onions.
Tips
Quorn mince absorbs flavors quickly; marinating it in the sauce for even a few minutes before cooking deepens the taste without adding cooking time.
Prep all vegetables before starting the wok; the high-heat cooking happens fast, and cold vegetables added to hot oil will steam rather than sear if you pause mid-cooking.
Rice wine adds subtle sweetness and aroma that sherry lacks; if substituting, use dry sherry and add a teaspoon of sugar to the sauce to balance the flavors.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a wok over medium-high heat with a splash of water to restore noodle texture.
Prepare the sauce and chop all vegetables up to 4 hours ahead; store separately. Do not cook noodles until serving to prevent sogginess.
Serve immediately after tossing, while noodles are warm and vegetables retain their crisp texture. Pair with extra soy sauce, chilli oil, or a cold slaw on the side.
Common Mistakes
Add cold vegetables to the hot wok in stages and let each batch cook for the stated time to avoid overcrowding, which steams instead of fries.
Drain noodles thoroughly after boiling; excess water dilutes the sauce and makes the dish soggy.
Do not skip marinating the Quorn mince in the sauce; this step allows it to absorb the hoisin and soy flavors, which elevates the final dish.
Substitutions
tofu will absorb sauce similarly; cook 3-4 minutes instead of 2 to allow firming
similar crunch and cook time, slightly sweeter
honey adds the sweet depth hoisin provides; whisk before adding
Full guide →use less as vinegar is sharper; add pinch sugar to balance
FAQ
Can I make this dairy-free or vegan?
Yes, this recipe is naturally vegan—no eggs, dairy, or animal products are used. Quorn mince is mycoprotein derived from fungi. Confirm your soy sauce and hoisin are vegan-certified, as some brands use anchovies in hoisin.
What if I don't have rice wine?
Dry sherry is a direct substitute in equal quantity. Alternatively, use 1.5 tablespoons of apple cider vinegar or white wine vinegar, plus a pinch of sugar to balance the acidity. Avoid mirin or sweet wine, which will make the dish cloying.
How long do leftovers keep, and can I freeze them?
Refrigerate in an airtight container for up to 3 days. Freezing is not recommended; noodles become mushy upon thawing. Instead, store the sauce separately and cook fresh noodles when reheating for best texture.