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
- 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.
- 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.
- 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.
- Drain the noodles, cabbage and leek. Shake off as much excess water as possible and set aside.
- 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.
- 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.
- 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.
- Serve and enjoy!