Thai Noodles with Chinese Chives
Quorn makes this a vegetarian meal. However, thinly sliced pork or chicken could be used instead. Stir-fry them initially for 4 - 5 minutes.
- 12 oz dried rice noodles
- 1/2 inch fresh root ginger grated
- 2 tbsp light soy sauce
- 3 tbsp vegetable oil
- 8 oz Quorn cut into small cubes
- 2 garlic cloves crushed
- 1 large onion cut into thin wedges
- 4 oz fried tofu thinly sliced
- 1 fresh green chilli seeded and finely sliced
- 6 oz beansprouts
- 4 oz Chinese chives cut into 2 inch lengths
- 2 oz roasted peanuts ground
- 2 tbsp dark soy sauce
- fresh coriander leaves to garnish
- Place the noodles in a large bowl, cover with warm water and soak for 20 - 30 minutes, then drain. Blend together the ginger, light soy sauce and 15 ml (1 tbsp) of the oil in a bowl. Stir in the Quorn and set aside for 10 minutes. Drain, reserving the marinade.
- Heat 15 ml (1 tbsp) of the oil in a preheated wok or frying pan and the garlic for a few seconds. Add the Quorn and stir-fry for 3 - 4 minutes, Transfer to a plate and set aside.
- Heat the remaining oil in the wok or frying pan and stir-fry the onion for 3 - 4 minutes until softened and just beginning to colour. Add the tofu and chilli, stir-fry briefly and then add the noodles. Stir-fry for 4 - 5 minutes.
- Stir in the beansprouts, Chinese chives and most of the ground peanuts, reserving a little for the garnish. Add the Quorn, the dark soy sauce and the reserved marinade.
- When hot, spoon on to serving plates and garnish with the remaining ground peanuts and coriander leaves.
Calories: 614 kcal
Carbohydrates: 79 g
Protein: 31 g
Saturated Fat: 3 g
Trans Fat: 1 g
Sodium: 1262 mg
Potassium: 535 mg
Fiber: 9 g
Sugar: 7 g
Vitamin A: 1244 IU
Vitamin C: 26 mg
Calcium: 125 mg
Iron: 4 mg