I seem to be having themed meals recently. The week before last was Italian (home made pizza, sweet potato & mushroom lasagne, mushroom & asparagus pasta); last week was Mexican (white bean chili, spicy bean enchiladas) and now this week seems to be taking on a Quorn theme as on Monday we had Quorn chicken style tikka masala and tonight’s offering was Quorn beef style teriyaki. And very nice it was too.
Ingredients (serves 2)
300g Beef Style Quorn Pieces
75ml groundnut oil
50ml soy sauce
1 clove garlic, finely chopped
1 tbsp ginger, finely chopped
½ an orange, juice and zest
2 tbsp rice wine vinegar
125g dried egg noodles
½ red pepper, thinly sliced
50g mushrooms, thinly sliced
6 spring onions, sliced diagonally into 1cm pieces
½ lemon juice
2 tbsp coriander, finely chopped
Method
- Place the Quorn pieces into a bowl and add 50ml of the groundnut oil, the soy sauce, garlic, ginger, orange juice and zest and rice wine vinegar. Leave to marinate while preparing the rest of the ingredients.
- Cook the noodles according to the instructions on the packet, drain and set aside.
- Place a wok over a medium heat and add the remaining 25ml of groundnut oil. Add the Quorn and marinade and cook for a few minutes. Add the red pepper and cook for 2-3 minutes, then add the mushroom and spring onion and cook for 2 minutes more.
- Add the lemon juice and coriander.
- Add the drained noodles and combine in the wok with the other ingredients.