Thursday, 9 February 2012

Ginger Quorn with Mushrooms and Noodles

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So, in a bit of a feeble attempt to try and shift some of this weight that has been taunting me for the past few months I went on a search for healthy and low fat meals for dinner. Being a bit of a Pinterest addict I pinned a bunch of recipes to try out (I'm 'missigs' on there incase you were wondering). I am still working my way through those but I had to make a special mention about this recipe. It sounded tasty but I didn't expect it too be that moorish. You really don't feel like you're being cheated out of any flavour thats for sure. (This recipe is worth 1 syn on green and extra easy for all those Slimming World people out there)

Of course, if you'd prefer you could use chicken or replace the quorn with extra vegetables or even tofu.

Recipe adapted from Slimming Eats
Serves 2 but can easily be doubled
You will need-
  • 200g quorn chicken
  • 2 cloves of garlic, crushed
  • 1inch piece of ginger, peeled and finely sliced into sticks
  • 1 pepper, sliced
  • 1/2 red onion
  • 6 large chestnut mushrooms- I mixed it up a little and used a mixture of exotic mushrooms, shitake, oyster etc)
  • 1/2 tsp cornflour
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1/2 tbsp oyster sauce
  • 1/2 tbsp mirin
  • 100ml vegetable or chicken stock
  • 100g dried noodles- I used wholemeal
  • A little oil, not extra virgin olive oil
  • Black pepper
In a small bowl mix together the cornflour with 1/2 of a 1/4 cup of water (sorry I don't quite know how else to describe it) until you don't have any lumps. Next add both of the soy sauces, oyster sauce & mirin and put to one side.

Now cook your noodles according to the pack instructions then drain and also put to one side.

Heat a wok or a large saucepan and add a little oil. Stir fry the quorn with the ginger and garlic till its all cooked. Remove them to a place then add a little more oil to the pan and cook the onion, pepper and mushrooms till soft. If it starts to stick add a little of the stock.
Once they're cooked remove them to the same place at the quorn and then pour the sauce mixture into the wok along with the remaining stock and heat gently until it begins to thicken.

Now add all the ingredients back to the wok along with the noodles and coat in the sauce. Season with pepper and then serve.

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