Serves 3-4
- 500g (18 oz/1 freezer bag) Quorn Pieces (prepare first)
- 50 ml soy sauce
- 2 tsp sugar
- 3 garlic cloves, crushed
- 200 ml vegetable stock (1 cube)
- 1 tsp mild curry powder
- 2 eggs, beaten
- 280g (10 oz/2 large) carrots, cut into thin strips
- 175g (6 oz/1 packet) babycorn, chopped thinly
- 1 pepper or 200g (7 oz) sugar snap peas or similar, chopped thinly
- 5 tbsp vegetable or sesame oil
- 450g/3 x 150g Sachet quick cook noodles
- Defrost Quorn Pieces if necessary – 5 minutes in microwave.
- Mix soy sauce, sugar and garlic and add to the Quorn, and leave while preparing other ingredients.
- Prepare other ingredients (if using dry noodles put a pot of water on to boil)
- Heat 1 tbsp oil in a wok and fry the egg into a thin omelette. Cut the omelette into strips.
- Heat 2 tbsp oil and fry the Quorn Pieces for 3 minutes, then return to the bowl.
- Heat 2 tbsp oil and fry the babycorn and carrots for 2 minutes.
- Add the sugar snap peas/pepper to the wok for 2 minutes.
- Add the stock, curry powder, chicken and noodles to the wok and fry for another 2 minutes.
- Serve.
This is an adaptation of a recipe for Singapore Noodles from Annabel Karmel’s “Feeding Your Baby & Toddler: The Complete Cookbook” and has become a firm family favourite.