Ingredients:

  • 250g (8.8 oz) dry medium egg noodles (e.g., Sharwood's)
  • 1 tbsp sesame oil, plus extra for drizzling
  • 1 tbsp wok oil, coconut oil, or sunflower oil
  • 1 medium onion, thinly sliced
  • 100g (3.5 oz) baby corn, halved or quartered (depending on size)
  • 4 medium mushrooms, thickly sliced
  • 1 red, orange, or yellow bell pepper, cut into strips
  • 150g (5.3 oz) Quorn chicken pieces (or other Quorn product)
  • 2 medium carrots, cut into batons
  • 2 bulbs of pak choi, lower white parts sliced, upper green leaves separated
  • 2 cloves garlic, grated or minced
  • 2 cm (approx. 1 inch) ginger, grated
  • 100g (3.5 oz) mangetout (snow peas)
  • 2 tbsp soy sauce (or tamari for gluten-free), plus extra to taste

Instructions:

  1. Chop all the vegetables as specified in the ingredient list. The key to a quick stir-fry is having everything ready to go!
  2. Cook egg noodles according to package directions or until al dente (usually about 4 minutes). Drain well in a sieve and toss with a drizzle of sesame oil to prevent sticking. Set aside.
  3. Heat wok oil in a wok or large frying pan over high heat. Add onion, baby corn, mushrooms, bell pepper, and Quorn. Stir-fry for 2 minutes, tossing constantly.
  4. Add the carrot batons and pak choi stems. Continue to stir-fry for another 2 minutes.
  5. Add the grated garlic and ginger to the wok. Stir-fry for 1 minute until fragrant.
  6. Add the mangetout, pak choi leaves, cooked noodles, and soy sauce to the wok. Stir-fry for 1 more minute, ensuring everything is well combined and heated through.
  7. Serve immediately in bowls. Let people add extra soy sauce or sesame oil to taste.