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!
For protein I usually use Quorn chicken style pieces, which are really great as they can be used straight from frozen – I always keep a pack in my fridge for quick meals and emergencies. This stir fry would also work very well with prawns or leftover cooked chicken (or even both). Chuck them in instead of the Quorn and just make sure they are cooked through and piping hot before you serve the dish.
I always use noodles in this stir fry (I use Sharwood’s medium egg noodles) but it would also work well with rice. I stir the noodles in, but I would recommend serving the rice separately. If you are using noodles make sure you gently tease the noodles apart while they are cooking so they don’t all stick together in a big clump. If you like chillies you could also add in ½ to 1 sliced red chilli at the same time as you add in the garlic and ginger.
A stir fry can be a bit of a pain to bring together as everything needs to be done at the same time. My way of simplifying things is to get all the vegetables prepared first, then cook the noodles, then stir fry the veg. When the noodles are ready, drain them in a sieve and toss them with a little sesame oil to stop them sticking together in a great lump. They are then ready to be added when the vegetables are cooked.
I add a little soy sauce and sesame oil to the dish whilst it’s cooking and then I like to put the bottles on the table for people to help themselves to more if they want to.
This meal goes brilliantly with a glass of Australian or New Zealand Riesling and quite well with Sauvignon Blanc too.
- 250g 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
- 100g pack baby corn
- 4 mushrooms, thickly sliced
- 1 red, orange or yellow pepper, cut into strips
- 150g 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
- 2cm ginger, grated
- 100g mangetouts
- 2 tablespoons soy sauce / tamari (or more to taste)
- 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.
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