Serves 4
Ready in about 15 minutes
Ingredients:
300g dried egg noodles
200g Quorn Chicken Style Pieces
1 red chilli, deseeded and finely chopped
1 large carrot, cut into matchsticks
1 large courgette, peeled and cut into matchsticks
100g mangetout, thinly sliced
1 red pepper, deseeded and cut into thin strips
150g shiitake or chestnut mushrooms, thickly sliced
12 spring onions, cut diagonally into 1in/2.5cm pieces
200g water chestnuts, drained and rinsed
50g beansprouts
2 garlic cloves, crushed
1cm piece fresh root ginger, finely grated
4 tbsp soy sauce
2 tbsp rice wine vinegar
Fry Light
A handful of fresh coriander leaves, chopped
Method:
1. Cook the noodles according to the packet instructions, drain well and then set aside.
2. Meanwhile, spray a large, non-stick wok or frying pan with Fry Light and place over a high heat. Add all the ingredients except the noodles, soy sauce, wine vinegar and coriander, and stir-fry for 8-10 minutes, or until just tender.
3. Stir in the noodles, soy sauce, vinegar and coriander and toss together to mix well. Serve.
Cook’s note: For a Thai-style variation on this recipe, use dried flat rice noodles instead of the egg noodles and add 1 level tbsp of sweet chilli sauce if you like.
