Easy Quorn Stir Fry with Noodles

Name: Easy Quorn Stir Fry with Noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serving
Ingredients: 250 g dry egg noodles; 1 tablespoon sesame oil; 1 tablespoon wok oil; 1 onion; 100 g pack baby corn; 4 mushrooms; 1 red; 150 g Quorn chicken pieces; 2 carrots; 2 bulbs of pak choi; 2 garlic cloves; 2 cm ginger; 100 g mangetouts; 2 tablespoons soy sauce / tamari

User Reviews

5.0

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4
Course
Main Course
Cuisine
Asian, Chinese

Easy Quorn Stir Fry with Noodles

Nash Knight

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This Easy Quorn Stir Fry is a dish that I have been making for my family for years. I really love stir fries as they are so quick and easy – this one can be made in less than 15 minutes. A stir fry is also a great way to use up leftover vegetables and is very flexible. The vegetables I have suggested in this recipe are really just a starting point – use whatever you have lurking in your fridge!

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Ingredients

Servings

250 g dry egg noodles I use Sharwood’s medium egg noodles
1 tablespoon sesame oil or more to taste
1 tablespoon wok oil coconut oil or sunflower oil
1 onion sliced thinly
100 g pack baby corn
4 mushrooms thickly sliced
1 red orange or yellow pepper, cut into strips
150 g Quorn chicken pieces
2 carrots cut into batons
2 bulbs of pak choi lower part sliced, upper part separated into leaves
2 garlic cloves grated
2 cm ginger grated
100 g mangetouts
2 tablespoons soy sauce / tamari or more to taste

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Instructions

Start by preparing all the vegetables as specified above.
Next, put the noodles in a large sauce pan and cover with boiling water. Boil the noodles for 4 minutes. While the noodles are cooking make sure you gently tease them apart with a fork or they will all cook together in a big clump.
After 4 minutes, drain the noodles in a sieve. Return to the pan and toss with a little sesame oil to prevent the noodles from sticking together.
While the noodles are cooking, put a wok (or a large frying pan) over a high heat and drizzle a little oil into the wok. Add the onions, baby corn, mushrooms, peppers and Quorn pieces and stir fry for 2 minutes. Add the carrots and pack choi stems and fry for a further 2 minutes. Add the ginger and garlic and fry for a further minute.
Add the mangetouts, pack choi leaves, drained noodles and soy sauce and fry for 1 more minute.
Serve with a glass of Riesling or Sauvignon Blanc. Put the bottles of sesame oil and soy sauce on the table for people to help themselves to more if they want to.