- Stir fry veg (1 bag)
- Boodles (Butternut squash noodles – 1 pack)
- Noodles (we used 1 pack of Sainsbury’s quick cook medium noodles)
- 3 cloves of garlic
- Quorn vegan pieces (1 pack)
- Vegetable stock pot
- 1 lemon
- Nutritional yeast (4 tbsps)
- Olive oil (1 tbsp)
- Spinach (optional to serve)
- 1 medium pan with lid
- 1 wok
- Spatula or cooking spoon
- Chopping board
- Garlic press
- Vegetable knife
- Ladle
Vegan Sticky Noodle Boodle Protein Stir Fry Recipe Method
Our sticky noodle boodle protein stir fry recipe is full of goodness and super filling. It’s a simple dish that’s easy to cook but, despite using only a few ingredients, is layered with flavour. The Quorn vegan pieces used in this dish are high in protein and low in fat and calories. We bought ours in Sainsbury’s but if you can’t find them, just swap them out for an alternative vegan ‘chicken’ style pieces.
Prepare a jug of vegetable stock. Add the Quorn vegan pieces into a medium pan and cover with the vegetable stock. Place the lid on and cook on medium heat for 12 minutes.
Meanwhile, peel and crush the garlic. Slice the lemon into quarters.
Heat the olive oil in the wok before adding the stir fry veg, noodles and boodles. Cook on medium-high heat for 6-8 minutes, stirring frequently.
Once the Quorn vegan pieces are cooked, use a ladle to spoon them into the stir fry, adding a little of the vegetable stock with each ladle. Add the nutritional yeast and stir to combine all the ingredients.
Take the wok off the heat and squeeze over the lemon juice. Stir in the lemon juice. Serve immediately with a side of fresh spinach (or fresh greens of your choice).
