• Lunch

  • Difficulty: Simple

Winter Vegetable and Quorn Stir-Fry

  • Serves 2

  • Preparation 10 mins

  • Cooking 15 mins

Winter Vegetable and Quorn Stir-Fry
  • Nut-Free

Ingredients

  • 120g quick-cook egg noodles
  • 1 tbsp extra virgin coconut oil
  • 1 small red onion, finely sliced
  • 1 inch piece fresh ginger, peeled and finely grated
  • 1 clove garlic, crushed
  • 1 carrot, peeled and finely sliced
  • 100g Quorn pieces
  • 100g chestnut mushrooms, finely sliced
  • 100g Brussels sprouts, trimmed and shredded
  • 1 tbsp reduced sodium light soy sauce
  • 1/2 medium lime

Method

  1. Cook the noodles according to packet instructions, then drain and set aside.
  2. Heat the oil in a wok or large frying pan, then add the onions, ginger, garlic and carrots and cook for two minutes.
  3. Add the Quorn and mushrooms, followed by the sprouts, then cook until the sprouts have wilted.
  4. Transfer the Quorn mixture to a large bowl and set aside.
  5. Return the wok to the heat, add the soy sauce and the drained noodles, and stir.
  6. Return the Quorn mixture to the wok, toss well with the noodles for one minute to heat through, then take off the heat.
  7. Divide the the stir-fry into two bowls and serve with a squeeze of lime juice.
Nutrition per serving
  • Calories

    422 kcal

  • Fat

    15.4g

  • Saturates

    8.5g

  • Protein

    18.7g

  • Carbs

    55.7g

  • Sodium

    568mg

  • Sugar

    10.3g

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