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Vegan Satay Noodles

For a quick and easy way to reduce food waste at home, try our recipe for Vegan Satay Noodles. Use up the veggies you have on hand, pull from your pantry staples, and add Quorn Vegan Pieces to create a delicious vegan meal that's good for the planet, too.

Recibe by Rebel Recipes

Quorn Vegan Chicken Pieces packaging.

Made with Quorn Vegan Pieces

High in Protein

Source of Fibre

Low in Saturated Fat


For the stir fry

  • 1 pack Quorn Vegan Pieces
  • 1 onion, roughly sliced
  • 4 cloves garlic, sliced
  • Thumb ginger, grated
  • 2 carrots, sliced into thin batons
  • 1/2 courgette, sliced
  • 6 mushrooms, sliced
  • 2 tbsp soy sauce
  • 2 tbsp sriracha
  • 2 tbsp toasted sesame oil
  • 2 noodle nests of choice - we used soba noodles
  • Satay sauce
  • 4 tbsp peanut butter
  • 15-30ml warm water (depending on desired sauce consistency)
  • 1 tsp soy sauce
  • 1 tbsp sriracha
  • Juice of 1/2 lime
  • 3 tbsp water
  • 1/2 tsp garlic granules
  • 1 tsp maple syrup
  • To serve
  • Squeeze of lime
  • Handful of coriander
  • Roasted peanuts
  • Spring onions, sliced


For the Stir Fry

  1. Heat a large frying pan to medium then add oil. Add the onion and fry for 7-8 minutes until soft and browning. Add the garlic, carrot and Quorn Vegan Pieces and fry for 10 minutes or so.
  2. In the meantime, cook the noodles as per packet instructions, drain and set aside.
  3. Now add the remaining veg, fry for 3-4 minutes until the veg is cooked but still crunchy then add the cooked noodles and the soy, sriracha and toasted sesame. Stir to combine.

For the Satay Sauce

  1. Add the ingredients to a Mason jar and mix well to combine

To serve

  1. Dress with the satay sauce, squeeze of lime, fresh coriander, roasted peanuts and spring onion

Recibe by Rebel Recipes

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