Place the egg noodles in a large bowl and cover with boiling water, leave to stand whilst preparing the stir fry. Blanch the beansprouts for at least 15 seconds in boiling water and allow to cool.
Heat 2tbsp of the sunflower oil in a large nonstick pan or wok and add the Quorn steak strips, carrot and onion, stir fry for 5 minutes then toss in the sugar snap peas and black bean sauce, allow to bubble for 2 to 3 minutes then toss in the beansprouts and heat through.
Drain the noodles thoroughly, heat the remaining oil in a large pan or wok and stir fry the noodles for 5 minutes until piping hot. Serve a bed of noodles topped with the stir fry and scatter with shredded spring onions to serve.
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