Noodles Recipes - Thai Noodles with Chinese Chives Recipe

Ingredients

• 350g/12oz dried rice noodles

• 1cm/1/2in piece fresh root ginger, peeled and grated

• 30ml/2 tbsp light soy sauce

• 45ml/3 tbsp vegetable oil

• 225g/8oz Quorn (mycoprotein), cut into small cubes

• 2 garlic cloves, crushed

• 1 large onion, cut into thin wedges

• 115g/4oz fried tofu, thinly sliced

• 1 fresh green chili, seeded and thinly sliced

• 175g/6oz/3/4 cup bean sprouts

• 2 large bunches garlic chives, total weight about 115g/4oz, cut into 5cm/2in lengths

• 50g/2oz/1/2 cup roasted peanuts, ground

• 30ml/2 tbsp dark soy sauce

• 30ml/2 tbsp chopped fresh coriander (cilantro), and 1 lemon, cut into wedges, to garnish

Serves 4

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Method:

1. Place the noodles in a bowl, cover with warm water and leave to soak for 30 minutes. Drain and set aside.

2. Mix the ginger, light soy sauce and 15ml/1 tbsp of the oil in a bowl. Add the Quorn, then set aside for 10 minutes. Drain, reserving the marinade.

3. Heat 15ml/1 tbsp of the remaining oil in a frying pan and cook the garlic for a few seconds. Add the Quorn and stir-fry for 3-4 minutes. Using a slotted spoon, transfer to a plate.

4. Heat the remaining oil in the pan and stir-fry the onion for 3-4 minutes, until softened and tinged with brown. Add the tofu and chili, stir-fry briefly and then add the noodles. Stir-fry over a medium heat for 4-5 minutes.

5. Stir in the bean sprouts, garlic chives and most of the ground peanuts, reserving a little for the garnish. Stir well, then add the Quorn, the dark soy sauce and the reserved marinade.

6. When hot, spoon on to serving plates and garnish with the remaining ground peanuts, the coriander and lemon.

Note: This recipe requires a little time for preparation, but the cooking time is very fast.