Name: Vegetarian quorn and noodle stir-fry
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 350 g packet fresh chow mein noodles; 2 Tbsp olive oil; 300 g packet Quorn; 375 g broccoli, trimmed, cut into florets; 1 large red capsicum, cut into thin strips, sliced; 4 green spring onions, cut into 4cm lengths; Sauce; ⅓ cup sweet chilli sauce; 2 Tbsp soy sauce; 2 Tbsp rice wine

Vegetarian quorn and noodle stir-fry

Using a meat substitute, quorn, this delicious stir-fry is filling as well as flavoursome. It's ready in 25 minutes, so you know it's a winner for future weeknights!

Using a meat substitute, quorn, this delicious stir-fry is filling as well as flavoursome. It’s ready in 25 minutes, so you know it’s a winner for future weeknights!

Ingredients

350 g packet fresh chow mein noodles

2 Tbsp olive oil

300 g packet Quorn

375 g broccoli, trimmed, cut into florets

1 large red capsicum, cut into thin strips, sliced

4 green spring onions, cut into 4cm lengths

Sauce

⅓ cup sweet chilli sauce

2 Tbsp soy sauce

2 Tbsp rice wine

Method

1.To make sauce, combine all ingredients in a jug. Mix well.

2.Cook noodles in a large saucepan of boiling water for 1 minute. Separate with a fork. Drain. Transfer to a large bowl. Toss through 2 teaspoons of the oil.

3.Heat 1 tablespoon of the remaining oil in a large, non-stick wok over a high heat. Add frozen meat-free pieces. Stir-fry for about 5 minutes, or until browned. Remove.

4.Add remaining oil to hot wok with broccoli and capsicum. Stir-fry for 2 minutes. Add noodles. Stir-fry for 1 minute.

5.Return meat-free pieces to wok with onions and sauce. Stir-fry for a further 2 minutes, or until hot. Serve.

Hannah Oakshott