This is a quick and tasty meal that only takes 10 minutes to make, and I tend to favour recipes which are easy to make and quick! I like to use Quorn meat-free pieces which are vegan.
For convenience I many times use a packet of Chinese stir fry vegetables (carrots, beansprouts, onion, pepper, Chinese leaf, water chestnuts and bamboo shoots) instead of chipping these up myself. I make no apologies for using shortcuts from time to time! Sure it may work out more expensive in the long run but buying all these ingredients separately would only result in food going to waste and I absolutely hate that.
I like using rice noodles because they soften in water without having to boil them which also saves work when cooking but also when washing up! Also rice noodles have a wonderful texture that I much prefer to regular egg noodles.
This recipe makes 2 big hungry portions. Yum!
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Pin recipe Ingredients
- 1 tbsp sunflower oil
- 150 g Quorn
- 320 g Chinese stir fry vegetables (carrots, beansprouts, onion, pepper, Chinese leaf, water chestnuts and bamboo shoots)
- 150 g rice noodles (5mm)
- 2 tsp rice vinegar
- 2 tsp sesame oil
- 1 tbsp dark soy sauce
- 1 tbsp sunflower oil
- 10½ oz Quorn
- 11 oz Chinese stir fry vegetables (carrots, beansprouts, onion, pepper, Chinese leaf, water chestnuts and bamboo shoots)
- 10½ oz rice noodles (medium)
- 2 tsp rice vinegar
- 2 tsp sesame oil
- 1 tbsp dark soy sauce
Instructions
- Place the noodles in a bowl and cover with warm water. These will only take 8 minutes to soften, les if the water is hot
- Gently brown the Quorn pieces in a wok with the sunflower oil.
- Add the vegetables and stir fry for a few minutes.
- Drain the noodles and add to the pan, stir.
- Add the sesame oil, dark soy sauce and rice vinegar. The noodles should be cooked.
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4.50 from 2 reviews
