I’ve called this Quorn Singapore noodles, but it was a mix of Quorn mince and Sainsbury’s meatfree mince I had in the freezer I needed to use up.
Not that it mattered. This was delicious, quick and easy.
Quorn Singapore noodles (serves 4)
Taken from The Quorn Kitchen
350g Quorn Mince
6 tbsp hoisin sauce
1 clove garlic, crushed
2 tbsp rice wine
1 red chilli, deseeded and finely chopped
2 tbsp soy sauce
2 tbsp vegetable oil
100g mange tout, halved lengthways
6 spring onions, chopped
4 blocks egg noodles
200g pak choi, chopped
- Combine the Quorn Mince, hoisin sauce, garlic, rice wine, chilli and soy sauce, mixing well. Heat the oil in a wok or stir-fry pan then add the mince mixture and stir-fry over a high heat for 2-3 minutes. Add the mange tout and half the spring onions and stir-fry for a further 2 minutes.
- Meanwhile, cook the noodles according to the pack instructions.
- Just before serving, stir the beansprouts and pak choi into the mince, allowing the pak choi to wilt slightly. Fork in the noodles and serve immediate3ly, garnished with remaining spring onions.