Friday, 3 June 2011

Sweet and Sour Quorn Noodles



  • 2 small onions, finely chopped
  • 300g beef style Quorn pieces
  • 1 tsp sunflower oil
  • 2 carrots, washed and cut into 2 cm long pieces (with thickness of a few mm)
  • 2 blocks of medium egg noodles
  • 1 tsp ground ginger
  • 1 tbsp cornflour
  • 2 tbsp vinegar
  • 1 tbsp sugar
  • 2 tbsp light soy sauce (if you can only find dark then only add it right at the end)
  • 1 tbsp tomato puree
  • 150ml water


  1. Put on a pan of water to boil for the noodles.
  2. Stir-fry the onion and Quorn pieces over a medium heat in the sunflower oil until they start to brown.
  3. Add the carrots and continue to stir-fry.
  4. When the pan of water is boiling, add the blocks of noodles to it and cook as per instructions on noodle packet.
  5. Mix up the ginger, cornflour, vinegar, sugar, soy sauce, tomato puree and water in a mug or small jug.
  6. After a few minutes of stir-frying the carrots add the cornflour liquid mixture to the wok and mix well.
  7. Carry on stirring well as the sauce around the carrots and Quorn starts to thicken.
  8. Drain the water from the noodles when they are done and add to the wok.
  9. Stir a couple of times to get the noodles well mixed and covered in the sauce.
  10. Serve in bowls immediately. It's easiest to use forks or chopsticks to move the noodles from the wok to the bowls.
Serves 2.

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