Quorn
Recipes
Vietnamese Salad
Tangy shredded Quorn Fillets marinated in lime, ginger & soy sauce served with fine noodles, cucumber, mango, mint & red onion.
202 Cals
Per serving
Serves 10
45 mins
Ingredients
- 10 Quorn Fillets, defrosted and shredded
MARINADE
- 1 lime, juice and rind
- 2 tbsp vegetable oil
- 2 tbsp light soy sauce
- 1 clove garlic, crushed
- 1cm fresh root ginger, finely chopped
- 2 tbsp brown sugar
SALAD
- 450g cooked fine noodles
- 100g red onions, finely sliced
- 1 cucumber, cut into thin matchstick sized strips
- 1 large mango, cut into 1cm dice
- 3 tbsp fresh mint, chopped
- 3 tbsp fresh coriander, chopped
SALAD DRESSING
- 1 lime, juice and zest
- 2 tbsp olive oil
- 2 tbsp light soy sauce
- 1 clove garlic, crushed
- 1cm fresh root ginger, finely chopped
- 1 red chilli, finely chopped
Method
- Preheat the oven to 180C/Gas Mark 4.
- Mix all the marinade ingredients together in a bowl and pour it over the shredded Quorn Fillets. Cover and leave in the fridge for 30 minutes.
- Place the marinated Quorn Fillets onto a lined baking tray and cook for 10-12 minutes until golden brown. Remove from the oven and cool.
- Meanwhile mix together all the salad ingredients in a large bowl. Add the marinated Quorn Fillets.
- Make the salad dressing: put all the ingredients in a bowl and mix thoroughly. Pour the dressing over the salad and gently stir it all together.
Tip - serve on a bed of mixed salad leaves, topped with fresh coriander and mint leaves, slices of red chilli and wedges of lime.
