Recipes
Quorn Vegetarian Chicken Pad Thai With Wide Rice Noodles
Serves 4
20 mins
306 cals
(Per serving)
Made with Quorn Vegetarian Chicken Pieces
High in Protein
Gluten Free
Low in Saturated Fat
High in Fibre
No Artificial Ingredients
Cook mode (Keep screen awake)
Ingredients
- 300g Quorn Pieces
- 1 Tbsp (15ml) olive oil
- ½ (90g) onion, finely chopped
- ½ green chilli, finely chopped
- 2 cloves garlic, finely chopped
- 1 Tbsp ginger, finely grated
- 2 star anise
- 1 Tbsp (15ml) miso paste
- 1 Tbsp (15ml) rice vinegar
- 1 Tbsp (15ml) soy sauce
- 1 Tbsp (15ml) hoisin sauce
- 1.5L vegetable stock, warm
- 80g rice noodles
- 180g exotic mushrooms, chopped
- 2 (80g) baby pak choy, halved
- 40g edamame beans
- 25g bean sprouts
- 25g sugar snaps
- 25g spring onions, julienned
- 12g fresh cilantro, chopped
- 2 Tbsp mint leaves
Method
- Heat the olive oil in a pot over medium heat; add the onions, chillies, garlic and ginger and sauté, 2 minutes. Stir in the star anise, miso paste, rice vinegar, soy sauce, hoisin sauce and vegetable stock. Simmer the broth for 5 minutes.
- Add the cooked Quorn Pieces, rice noodles and cook, 2 minutes. Add the mushrooms and pak choy and simmer, 1 minute. Stir in the edamame beans, bean sprouts, sugar snaps, spring onions and cilantro.
- Spoon the soup into serving bowls and scatter the mint leaves on top.
Chefs tip
Not got any fine rice noodles in the kitchen? No problem! Dried or fresh egg noodles will work just as well - you could even swap them for dried wholemeal egg noodles to contribute towards your daily fibre intake! In the UK, we should be aiming for 30g of fibre per day.
