Quadruple Green Sweet ‘n’ Sour “Chicken”

Hello! I’m back in the kitchen at last; it feels so good to be able to get creative with food again after six weeks off it in the full leg cast. It’s the end of the working week so I have that T.G.I.F feeling and was really craving some Chinese food after my physio session. However, I’m also trying to be healthy so the end product was a sweet and sour Quorn chicken with noodles and four different kinds of green veg: cabbage, leek, peppers and mangetout. This recipe is incredibly easy to put together but has the wow factor when it comes to flavour. It serves about 2 people depending on how hungry you are – I won’t lie, I ate the whole thing to myself but it could stretch to 3 people easily, I’m just greedy.


  • 200g Meat Free Chicken-Style Pieces (such as Quorn)
  • 1 Nest of Your Favourite Dried Noodles
  • 1 Green Pepper (deseeded and cut into chunky slices)
  • 1 Leek (thinly sliced)
  • A Handful of Shredded Cabbage
  • A Handful of Mangetout/Sugar Snap Peas
  • 2tbsp Tomato Ketchup
  • 2tbsp Tomato Puree
  • 2tbsp Malt Vinegar
  • 2tbsp Soy Sauce
  • 1tbsp Cornflour
  • 2 Cloves of Garlic (peeled and finely chopped)
  • 1tsp Chinese Five Spice
  • 1tsp Light Brown Sugar
  • A little oil
  • Good grinding of salt


  1. In a small bowl, thoroughly mix together the tomato ketchup, tomato puree, malt vinegar, soy sauce, cornflour, chopped garlic, Chinese Five Spice and sugar. Set aside.
  2. Boil a pot of water. Once boiling, add the nest of noodles, shredded cabbage and sliced leek (plus a good grinding of salt) and boil for about 4 minutes.
  3. While the noodles and veg are boiling, heat a slosh of your preferred oil in a large wok or non-stick frying pan on a high heat. Chuck in the Quorn chicken pieces, green pepper and mangetout. Fry, stirring often, for 5 minutes.
  4. Drain the noodles, cabbage and leek. Shake off as much excess water as possible and set aside.
  5. Once the Quorn chicken pieces begin to brown, add half of the sweet and sour sauce and stir continuously to coat the “chicken” and veg for a couple of minutes allowing it all to go quite sticky.
  6. Add the noodles, cabbage and leek to the wok or frying pan and mix thoroughly to ensure everything is combined and coated in sticky sauce.
  7. Top up the rest of the sauce mixture with 2 tbsp of just boiled water. Mix together then drizzle the rest of the sauce over the mixture in the wok before stir frying and combining everything together nicely.
  8. Serve and enjoy!

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