This is a super doper quick but nutritious weekday meal that makes perfect cold leftovers for lunch the next day. Yum!
For 4-6 portions you need
1 packet fine egg noodles
1 onion, sliced
1 carrot, sliced
1 red pepper, sliced into strips
½ cup frozen sweetcorn
½ cup frozen peas
1 packet quorn chicken style chunks
4 cloves garlic, sliced
1” fresh ginger, grated
½ cup soya sauce
1 tsp sugar
¼ cup water
1 tbsp oil
Begin by frying the onion and carrots in the oil for 2-3 mins. Add the quorn and cook for a further 3 mins.
Whilst these are cooking add the noodles to boiling water and cook for 2 mins (or as directed on the packet). Drain and refresh with cold water to prevent them over cooking and sticking.
Add the remaining vegetables to the pan and cook for 2 mins. Add the drained noodles, soya sauce, water and sugar to the pan and toss thoroughly. Cook for 2 mins until everything is piping hot. Serve with sweet chilli sauce.