QUORN™ CHOW MEIN

QUORN™ CHOW MEIN  

serves 4

350g Quorn™ pieces

60ml (4 tbsp) light soy sauce

30ml (2 tbsp) dry sherry

250g pack medium egg noodles

10ml (2 tsp) sesame oil

15ml (1 tbsp) sunflower oil

1 clove garlic, crushed

10ml (2 tsp) grated root ginger

1 bunch spring onions, trimmed and sliced

1 large red pepper, de-seeded and thinly sliced

1 yellow pepper, de-seeded and thinly sliced

175g (6oz) mushrooms, wiped and sliced

30ml (2 tbsp) hoisin sauce

Place the Quorn™ pieces in a bowl and stir in the soy sauce, sherry and sugar. Cover and leave to marinate for 30 minutes.

Cook the egg noodles according to the packet instructions, then drain well and rinse under the cold running water. Toss in the sesame oil.

Heat half the sunflower oil in a wok until almost smoking. Add the ginger and garlic and stir-fry for a few seconds. Drain the Quorn™ pieces (reserving the marinade), and add to the wok. Stir-fry for 3-4 minutes until lightly browned. Remove from the wok with a slotted spoon and set aside.

Add the rest of the oil and all the vegetables to the wok and stir-fry over a high heat for 3-4 minutes until just tender.

Add the reserved marinade and hoisin sauce to the wok with the Quorn™ pieces. Simmer for 2-3 minutes until the sauce is bubbling then toss in noodles and heat through for 1 minute. Serve immediately