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A one-wok wonder which in my view is lip-smackingly tasty!
170g soba noodles, cooked as per pack’s instructions
150g frozen Quorn ‘chicken’ pieces
100g broccoli florets, sliced medium
80g asparagus, finely chopped up to the tips
1 small red onion, halved and sliced
1 red chilli (medium hot), finely sliced
3 tbs dark soy sauce
1 tsp white wine vinegar
1 tbs honey
1 frozen ginger & garlic cube
Small handful cashews, lightly toasted
Sprinkle black sesame seeds
Few sprigs of fresh coriander, finely chopped
2 tbs of rapeseed oil
1 tspn sesame oil, for topping
Per Serving: approx. 654 kcal, 27g protein, 24g fat, 80g carbohydrate
(Approximate values sourced from myfitnesspal.com)
Warm about a teaspoon of the rapeseed oil over a medium heat in a wok. Once warm cook the Quorn pieces until browning slightly. This should take about 6-9 mins. Throw in the cashews when the Quorn has about 2 mins left. Set both aside in a bowl.
Warm the remaining rapeseed oil in the wok over a low-medium heat and fry the ginger/garlic until melted. Add the onions, half the chillies and fry for 1 min on medium-high heat. Add the broccoli, asparagus, sesame seeds and cook over a high heat for 2-3 mins, whilst stirring.
Reduce heat back to medium and throw in the noodles, Quorn, cashews, honey, white wine vinegar, soy sauce and give everything a good mix for another 1-2 mins. Drizzle over the sesame oil and give it one last stir.
Divide between 2 bowls, top with fresh coriander & remaining chilli before serving 🥢. If you prefer, you could swap the Quorn for tofu, chicken pieces or even prawns.