Recipe

Serves: 6 people | Prep time: 10 mins | Cooking time: 10 mins  

Chinese | Vegetarian | Main

Ingredients

• 500g Quorn chicken pieces, at room temperature  
• 600g Sweet & crunchy stir fry
• 2 tbsp Vegetable oil
• 8 Babycorn, chopped in half lengthways
• Sugar snap Peas, chopped in half lengthways
• 175g Plum & hoisin stir fry sauce
• 410g Egg noodles
• 1 tsp Light soy sauce

  

To serve

• 1 Spring onion, finely chopped
• 1 tsp Sesame seeds,

Method

1. Heat 2/3 of the oil in a wok, until very hot, add the Quorn pieces and brown them for 3-4 minutes. Add all the vegetables and cook for 4 minutes, tossing them so they don’t stick to the wok. Add the sauce and cook for a further minute or two, until piping hot.
2. Add the noodles to the wok, along with the soy sauce and heat for a few minutes until hot. Serve all together in a large bowl topped with the spring onion and sesame seeds.