I love noodles,and this is a take on the most popular Chinese dish taken to the west.
1 Packet Of Quorn “Chicken” Pieces
A piece of Ginger-Around the size of a matchbox
3 Small Spring Onions chopped
2 Cloves of Crushed Garlic
A Tablespoon each of Light and Dark Soy Sauce-You may need more to taste.
1 Packet of Preserved Vegetables(Needle Mushrooms)-These can be bought from a Chinese Store.
1 Packet of Bean Sprouts
Thin Sliced Bell Pepper
1 Packet of Thin Egg Noodles
A Few Dashes of Sesame Oil
Add the quorn chunks, to a bowl and wash the spring onions. Drain it, and add grated
ginger and the two soy sauces. With a,hand, mix the seasonings and quorn together.
Leave to marinade for a few hours.
Heat a wok, and some cooking oil. Fry the quorn, and then after 10 minutes on a medium heat, add a splash of water, and leave to simmer for a few minutes.
Meanwhile, boil the noodles according to packet instructions, and wash the beansprouts.
Add the beansprouts and other vegetables to the wok and turn up the heat. Add the sesame oil and a little more cooking oil. The noodles should have been cooked, so drain and add to the wok, turning and frying the noodles.
Add seasoning as necessary, and cook for 3 minutes. Serve hot, with this dish as a main meal or side dish, with foods like, Egg Fried Rice, Spare Ribs with sauce, Salt and Pepper Squid, and Char Siu Steamed Buns. Enjoy!