Quorn Singapore Noodles Ensure if cooking this meal the timing is essential so the veg stays crispy Ready in just five minutes, this Quorn Singapore noodles recipe is quick, easy and low in saturated fat. Ingredients 175g pack Quorn mince 2 blocks dried medium egg noodles 3 tbsp hoisin sauce 2 cloves garlic, crushed 2 tbsp rice wine Tesco or Morrisons, Asda never sell it 1 red chilli, seeded and finely chopped 1 tbsp light soy sauce 1 tablespoon olive oil (Quorn just needs to be added to the sauce, so the recipe requires about 50% less oil than you would usually use) 4 spring onions, trimmed and chopped 50g mange-tout, halved lengthways 75g beansprouts 125g pak choi, chopped Method Begin by heating a saucepan of water and when the water boils, cook the egg noodles as per the back of pack instructions. Combine the Quorn mince, hoisin sauce, garlic, rice wine, chilli and soy sauce, mixing well, set to one side. Heat a wok adding the vegetable oil. When the oil is hot, toss in half the chopped spring onions and the mange-tout and fry for a minute, then add the bean sprouts and pak choi, continue to cook stirring all the time for a minute. Lastly add the Quorn mince and continue to cook over a high heat for 2 minutes then toss in the cooked drained noodles. Fork through and serve immediately garnished with the remaining spring onions.
Posted on: Fri, 01 Aug 2014 11:53:45 +0000