Quorn, broccoli and noodle stir fry (child-friendly recipe)
A Mummy Too
A Mummy Too
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  • Can that be our tea? – JD, 6
  • Today I’m pleased to share a vegetarian stir-fry recipe that you’ll be able to find served up in primary schools across the UK from September, as it’s directly from the Department for Education’s Children’s Food Trust.
  • It takes about 15 minutes to prepare and is packed with veg, but gentle on spice so it should win the favour of most kids. I have adjusted the quantities to feed a family of four, rather than an army of school children!
  • Ingredients
  • 7.5 ml vegetable oil
  • 35 g broccoli, broken into small florets
  • 50 g / 1/2 medium red pepper, deseeded and sliced
  • 215 g dried egg noodles
  • 200 g Quorn pieces
  • 50 g bean sprouts
  • 25 g mangetout
  • 25 g spring onions, sliced
  • 10 g root ginger, chopped
  • 1/2 clove garlic
  • 1 tsp light soy sauce (I used reduced salt soy sauce)
  • 1/4 tsp ground coriander
  • 1 tsp lemon or lime juice
  • 40 ml water
  • Method
  • Heat the oil in a large wok. Add the broccoli and red peppers and stir-fry for 5 minutes Cook the noodles according to the manufacturer’s instructions.
  • Add the Quorn



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