Ingredients
- 300g Quorn Meat Free Steak Strips
- 2 tbsp vegetable oil
- 3 tbsp amari soy or teriyaki sauce
- 1 clove garlic, finely chopped
- 1 tbsp ginger, finely chopped
- 1/2 orange, juice and zest
- 2 tbsp rice wine vinegar
- 125g dried egg noodles
- 1/2 red pepper, thinly sliced
- 50g mushrooms, thinly sliced
- 6 spring onions, sliced diagonally into 1cm pieces
- juice 1/2 lemon or lime
- 2 tbsp coriander, finely chopped
Method
- Place the Quorn Meat Free Steak Strips into a bowl and add 1 tablespoon of vegetable oil, the soy or teriyaki sauce, garlic, ginger, orange juice and zest and rice wine vinegar. Leave to marinate for 40 minutes, stirring from time to time.
- Place the egg noodles into a bowl and pour over boiling water until just covered. Leave for around 3 minutes then drain and set aside.
- Place a wok over a high heat, pour in the remaining tablespoon of vegetable oil and fry the red pepper for 2 minutes, then add the mushroom and spring onion and cook for 2 minutes.
- Add the Quorn Meat Free Steak Strips and marinade to the wok, stir-fry for 3-4 minutes, then add the lemon or lime juice and coriander.
- Lastly add the drained noodles and combine in the wok with the other ingredients.
- Serve immediately with a sprinkling of coriander.
Serves 4 – taken from www.Quorn.co.uk
Crafts and Life 
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