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!
Course Main Course
Cuisine Asian, Chinese
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Author Eb Gargano
250gdry egg noodlesI use Sharwood’s medium egg noodles
1tablespoonsesame oilor more to taste
1tablespoonwok oilcoconut oil or sunflower oil
100gpack baby corn
1redorange or yellow pepper, cut into strips
150gQuorn chicken pieces
2carrotscut into batons
2bulbs of pak choilower part sliced, upper part separated into leaves
2tablespoonssoy sauce / tamarior 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.
Easy Quorn Stir Fry with Noodles https://www.easypeasyfoodie.com/easy-quorn-stir-fry-with-noodles/