Japanese Udon Noodles Stir Fry

Ready in just ten minutes, this Quorn Singapore noodles recipe is quick, easy and low in saturated fat.

Serves 4

20 mins


1441 kJ
(Per serving)

9 g of fat

Made with Quorn Mince

Low in fat
Good source of protein
Good source of fibre


  • 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


  1. Cook noodles following packet directions. Combine mirin, soy, rice wine and corn flour and set aside.
  2. Meanwhile heat oil in a non-stick wok or pan, add Qourn Meat Free Mince and cook for 3 minutes or until golden brown.
  3. Add mushrooms, capsicum, ginger and stir fry for 3 minutes. Add mirin mixture and snowpeas, stir until thickened.
  4. 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.

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3 out of 5 stars (76)


4 out of 5 stars

Very tasty! I do prefer the ginger to be grated and cooked with the mince at the start of the recipe. I have tried cooking as per this recipe and prefer the flavours when stir-frying earlier. This is also easy to alter the amounts of quorn mince vs vegetables to your liking. For example, I just added a bit more capsicum and a little less snow peas. I didn't garnish with a radish but I might add a bit of pak choy next time for some green. Really yummy! Will cook again!

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