Quorn stir fry with black bean sauce recipe

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  • Serves 4
  • 15mins to prepare and 12mins to cook
  • 470 calories / serving
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HE QUORNSTIRFRY

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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  • Ingredients

  • 250g egg noodles
  • 3tbsp sunflower oil
  • 300g Quorn steak strips
  • 1 large carrot, peeled and cut very thinly on the diagonal
  • 1 red onion, peeled and finely sliced
  • 150g sugar snap peas
  • 120g stir fry black bean sauce
  • 200g beansprouts
  • To garnish

  • 4 spring onions, trimmed and shredded
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  • Energy 1977kj 470kcal 24%
  • Fat 17g 24%
  • Saturates 3g 15%
  • Sugars 14g 16%
  • Salt 2.7g 45%

of the reference intake
Carbohydrate 60.8g Protein 22g Fibre 12g

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