Veggie Satay Noodles with Quorn Vegan Pieces

 Sponsored by the Quorn

I thought a tasty and healthy recipe is just what we need right now after all the festive indulgences.

My go-to for a quick and delicious meal is always a big stir fry. I use whatever veggies I have on hand and can mostly rustle the whole thing up from store cupboard ingredients.

My recipe for Veggie Satay Noodles with Quorn Vegan Pieces is perfect – delicious and filling.

To be honest, I could eat a huge bowl of stir fry with a tasty dressing most days. It’s one of the fastest meals ever, and today I’ve added one of my favourite freezer ingredients – Quorn Vegan Pieces. They add brilliant texture to the stir fry.

And, of course, the satay sauce is one of the most delicious sauces EVER! A generous dollop over the stir fry and noodles – amazing!

I hate to waste fresh or cooked veg, and stir fries, curries or soups are a great way to use them up – that’s why I created this recipe for Quorn’s Zero Waste campaign. It also makes it much easier if I’m stocked up with my store cupboard essential condiments and dry goods – I’ve detailed my core range below, they’re definitely worth stocking up on.

I hope you love this, much love, Niki xx

Things I always have in my cupboard to so I can whip up meals in super fast time using any fresh foods which need using up;

Fruit & veg

A selection of colourful vegetables and fruits.

Pantry

Dried stuff

Lentils – red split lentils (you can make a delicious dal in 15 minutes)

Puy lentils – the earthy flavour and texture is amazing. A very ‘meaty’ lentil

Quinoa – a complete plant based protein

Rices – white, arborio

Noodles and pasta

Flours

It’s really useful to have a variety for making pizzas, flatbreads, pancakes etc

Quality plain flour and wholemeal wheat – for a fluffy flatbread or pizza base

Buckwheat & Gram – my favourite gluten free options

Rye & Spelt – ancient grains. A lovely nutty texture

Nuts and seeds

Adds crunch, texture, protein and good fats. It’s good to add a little to your meals.

Seedsdry toast them to enhance the flavour 

Nuts Essential for adding texture, protein and good fats

Nut butters – perfect healthy toast topper

Tahini – for making hummus and dressings

Cans

Beans & Chickpeas – keep a stock so you can make curries, chillis, dips, salads in no time

Tomatoes – the base for meals in minutes

Coconut milk & Coconut cream – for creamy curries and desserts.

Fridge & Freezer

Fridge

Milks – there are some brilliant plant based milk in shops now: oat, almond, coconut, cashew, mixed, soy

Cheeseshop-bought or homemade nut cheeses

Tofu – firm & silken

Coconut/plant based yogurt – add a few tbsp to curries, soups, stews for a rich creamy texture and flavour

Vegan butter

Vegan mayo

Freezer

Frozen peas – a brilliant ingredient – you can make an amazing dip/mash in minutes, adds fantastic plant based protein to curries.

Quorn Vegan range

Sweetcorn/ Edamame/frozen veggies

Frozen fruit

Oils, Seasoning, Spices and herbs

Olive oil – use if cooking and roasting.

Extra virgin olive oil – adds delicious flavour for dressing, drizzles, dips, pestos

Toasted sesame oil – for adding that toasted flavour to Asian dishes

Coconut oil – I tend to use for Asian food

Flavour enhancers

Seasonings

Salt/Sea Salt flakes

Black Pepper

Lemon juice – immediately enhances flavour, a squeeze of lemon can go a long way

Stockbrilliant in soup & stews

Spices

Essential for adding flavour – here are the most useful:

Indian spices: cumin seeds, black mustard seeds, turmeric, coriander, garam masala

Smokey flavours: smoked paprika and ancho chilli

Middle Eastern: fennel, caraway

Heat: chilli flakes, hot paprika, cayenne

Sweet: cinnamon, ginger, allspice, mix spice,

General: garlic powder

Condiments

Soy/Tamari

Siracha – powerful chilli sauce, add a boost to meals in seconds

Rose Harissa/harissa – adds incredible depth of flavour and colour.

Nutritional Yeast – the magic ingredient for nutty, cheesy, creamy, a deactivated yeast that’s a great source of b vitamins and part of the perfect cheese sauce with cashews

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  2 servings
  15 minutes preparation time
  30 minutes cook time

Ingredients

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

Noodles of choice – I used soba noodles

Satay sauce;

  • 1 tsp soy sauce
  • 1 tbsp sriracha
  • Juice 1/2 lime
  • 3 tbsp Peanut butter 
  • 3 tbsp water
  • 1/2 tsp garlic granules
  • 1 tsp maple syrup

To top;

  • Squeeze lime
  • Handful coriander
  • Roasted peanuts
  • Spring onions sliced

 

Directions

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.
  4. 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, a squeeze of lime, fresh coriander, roasted peanuts and spring onion

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4 Comments

  1. Sarah on January 15, 2021 at 3:23 pm

    Hi there
    Is the satay sauce meant to have peanut butter in?

    • Niki on January 17, 2021 at 5:10 pm

      Hi Sarah
      Yes it is!
      Back in now.
      Love
      Niki xx

  2. Maneesha on January 25, 2021 at 6:37 pm

    So delicious! I made this and absolutely loved it, Niki!

    • Niki on January 26, 2021 at 3:18 pm

      Brilliant – so happy to hear!
      Love
      Niki xxx

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Recipe Tags: noodles peanuts quorn satay

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