6 spring onions, sliced diagonally into 1cm pieces
juice 1/2 lemon or lime
2 tbsp coriander, finely chopped
Place the Quorn Vegetarian Steak Strips into a bowl and add 1 tablespoon of vegetable oil, the soy or teriyaki sauce, garlic, ginger, orange juice and zest and rice wine vinegar. Leave to marinate for 40 minutes, stirring from time to time.
Place the egg noodles into a bowl and pour over boiling water until just covered. Leave for around 3 minutes then drain and set aside.
Place a wok over a high heat, pour in the remaining tablespoon of vegetable oil and fry the red pepper for 2 minutes, then add the mushroom and spring onion and cook for 2 minutes.
Add the Quorn Meat Free Steak Strips and marinade to the wok, stir-fry for 3-4 minutes, then add the lemon or lime juice and coriander.
Lastly add the drained noodles and combine in the wok with the other ingredients.
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