Quorn makes this a vegetarian meal. However, thinly sliced pork or chicken could be used instead. Stir-fry them initially for 4 - 5 minutes.
350 g (12 oz) dried rice noodles
1 cm (1/2 in) fresh root ginger, grated
30 ml (2 tbsp) light soy sauce
45 ml (3 tbsp) vegetable oil
225 g (8 oz) Quorn, cut into small cubes
2 garlic cloves, crushed
1 large onion, cut into thin wedges
115 g (4 oz) fried tofu, thinly sliced
1 fresh green chilli, seeded and finely sliced
175 g (6 oz) beansprouts
115 g (4 oz) Chinese chives, cut into 5 cm (2 in) lengths
50 g (2 oz) roasted peanuts, ground
30 ml (2 tbsp) dark soy sauce
fresh coriander leaves, to garnish
1. 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.
2. 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.
3. 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.
4. 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.
5. When hot, spoon on to serving plates and garnish with the remaining ground peanuts and coriander leaves.
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