Ready in just ten minutes, this Quorn Singapore noodles recipe is quick, easy and low in saturated fat.
Serves 2
10
mins
Easy
343 cals (Per 100g)
9g of fat (Per 100g)
15.5
g protein (Per 100g)
Ingredients
175g pack Quorn Meat Free Mince
2 blocks dried medium egg noodles
3 tbsp hoisin sauce
2 cloves garlic, crushed
2 tbsp rice wine or dry sherry
1 red chilli, seeded and finely chopped
1 tbsp light soy sauce
1 tablespoon olive oil (Quorn just needs to be added to the sauce, so the recipe requires about 50% less oil than you would usually use)
4 spring onions, trimmed and chopped
50g mange-tout, halved lengthways
75g beansprouts
125g pak choi, chopped
Method
Begin by heating a saucepan of water and when the water boils, cook the egg noodles as per the back of pack instructions
Combine the Quorn Mince, hoisin sauce, garlic, rice wine, chilli and soy sauce, mixing well, set to one side
Heat a wok adding the vegetable oil. When the oil is hot, toss in half the chopped spring onions and the mange-tout and fry for a minute, then add the bean sprouts and pak choi, continue to cook stirring all the time for a minute
Lastly add the Quorn Mince and continue to cook over a high heat for 2 minutes then toss in the cooked drained noodles
Fork through and serve immediately garnished with the remaining spring onions
