Quorn
Recipes
Sweet & Sour Stir-fry Noodles
Quorn Dippers brushed with sweet & sour sauce & served with a vegetable & noodle stir-fry.
333 Cals
Per serving
Serves 10
25 mins
Ingredients
- 30 Quorn Dippers
- 1 tbsp vegetable oil
- 1 each of red, yellow and green peppers, cut into 2.5cm dice
- 3cm piece of ginger, peeled and grated
- 1 clove garlic, crushed
- 6 spring onions, chopped on the diagonal
- 435g can chopped pineapple, juice reserved for sauce
- Ground white pepper
- 500g dried egg noodles, cooked as directed on pack
SAUCE
- 50g soft brown sugar (or to taste)
- 2 tbsp vinegar
- 30ml soy sauce (low salt variety)
- 300ml vegetable stock
- 4 tbsp tomato puree
- 2 tbsp cornflour mixed to a paste with a little water
Method
- Preheat the oven to 220C/Gas Mark 7. Place the Quorn Dippers on a baking tray and cook for 13-15 minutes until a core temperature is reached.
- For the sauce heat the oil in a pan and gently fry the peppers, ginger and garlic for 5 minutes.
- Add the spring onions and continue to cook gently for a further minute then add the pineapples and reduce the heat to low.
- Meanwhile combine the sauce ingredients including the reserved juice from the canned pineapple, add to the pan and bring to the boil, stirring. Simmer gently for 5 minutes until the sauce thickens and looks translucent.
- To serve divide the noodles between the serving plates and add the Quorn Dippers followed by the sweet and sour sauce.
Tip - try adding other vegetables such as mange tout or carrot batons.
