Afelia's Quorn Chow Mein
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
For the soy sauce mixture:
  • 3 tbsp dark soy sauce
  • 3 tbsp light soy sauce
  • 3 tsp cornflour
For the Chow Mein:
  • 1 bag of Quorn Chicken Style Pieces
  • 1 pack of egg noodles (or noodles of your choice)
  • 1 large onion
  • 1 scotch bonnet pepper (this isn't a spicy dish if you're accustomed to eating chilli, reduce if you are uncertain)
  • sesame oil, use as desired (alternatively use plain oil and add 2 tsp crushed sesame seeds)
  • 1 tsp crushed ginger
  • 1 tsp crushed garlic
  • 150 - 200g of fresh/frozen stir fry vegetable mix
  • 1 - 2 spring onion(s) to garnish
Method
  1. Start by bringing to boil a cold pan of water, add ½ tsp of salt and a splash of oil. The salt helps to season the water and the oil helps to prevent the noodles clumping together.
  2. Do not add the noodles yet, only add when the water is rapidly boiling!
  3. In a small clean bowl add 3 tbsp dark soy sauce, 3 tbsp light sauce and dissolve 3 tsp of cornflour in the soy sauce mixture. Leave to one side until required.
  4. To make mixing the noodles easier and less stringy, break up the noodles in the bag before adding to the water using your hands.
  5. Once the water is boiling, add the noodles and follow the manufacturers instructions on cooking times, this is usually between 4 - 5 minutes. Don't overcook the egg noodles!
  6. Peel and roughly chop one onion as shown (bottom left photo) and 1 whole scotch bonnet pepper. Cut the pepper into 4 large pieces, this way they are easily identifiable and can be picked out should anyone not want to eat them.
  7. In a large wok heat a generous amount of sesame oil. If you are using normal oil just add 2 tsp of crushed sesame seeds and fry till light brown to infuse the oil.
  8. Once the oil is hot add 1 tsp of ginger and 1 tsp of garlic, fry till golden brown and the rawness of the ginger and garlic has been removed....
  9. then add the chopped scotch bonnet pepper to the wok and fry for a minute to infuse the oil with the heat of the pepper.
  10. Next add 1 bag of Quorn Chicken Style Pieces - there is no need to defrost, add from frozen and cook over a high heat till the pieces are thawed and heated through. Leave to cook over a high flame, stirring occasionally to prevent burning.
  11. The egg noodles should be cooked at this point, drain in a colander....
  12. after draining the noodles run under cold running water to prevent clumping together. Leave to one side till required.
  13. Next add the chopped onion to the wok along with ½ tsp of salt, cook for 1 minute.
  14. Next add 150 - 200g of fresh/frozen sliced stir fry vegetables.....
  15. cook over a high heat for 3 - 4 minutes, stirring to ensure the ingredients cook evenly, till you can see the vegetables are no longer 'icy'.
  16. Next add the cooked egg noodles followed by the soy sauce mixture prepared at the start of this recipe.
  17. Stir everything together, it helps to use two spoons and mix by tossing the ingredients from either side.
  18. Whilst this cooks for a further 3 - 4 minutes, slice 2 spring onions for garnishing.
  19. Transfer the noodles to a dish and garnish with the sliced spring onions, serve immediately.
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/afelias-quorn-chow-mein/