Szechuan Noodles with Minced Quorn

Oct, 15, 2018

By Fredrica Syren:







Serves 4

  • I bag of minced Quorn
  • ½ cup minced yellow onion
  • 2 garlic cloves, grated
  • 1tsp ginger, grated
  • 1/2 -1 tsp crushed red pepper (more of less depending how spicy you want it)
  • 1 tbsp. Sesame seeds
  • 2 tbsp. corn starch
  • 1 cup vegetable stock
  • 1/3 cup hoisin sauce
  • 2 tbsp. Bragg’s liquid amino or tamari
  • 1 large carrot, peeled and grated
  • 1 cup red cabbage, grated
  • 1 cup small broccoli florets
  • 8 ounces of noodles cooked


  1. Cook noodles according to package
  2. In a wok sauté carrots, cabbage, broccoli and minced Quorn in a little vegetable broth on medium heat. Cover with lid and cook until vegetables are tender. Add more broth if it gets too dry.
  3. In a sauce pot sauté onion and garlic with a little broth in a sauté pan on medium heat for a few minutes.
  4. Combine cornstarch and vegetable broth, whisking until smooth.
  5. Stir broth mixture, sesame seeds, hoisin sauce, and tamari or Bragg’s
  6. Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
  7. Stir in sauce with Quorn and vegetable wok.
  8. Toss with hot cooked noodles and serve


October 15, 2018

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

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