Easy Quorn Stir Fry with Noodles
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!
Servings 4
Calories
Ingredients
- 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
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.