Winter Vegetable and Quorn Stir-Fry

Stir-frying is a great way to cook Brussels sprouts. These little cabbages are a source of sulphur compounds that have been associated with protecting the body from certain cancers.


Serves 2
adults
422
Kcals
per serving

10 Mins
prep

15 Mins
cooking

Recipe
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Ingredients

quick-cook egg noodles   (120g)
1 tbsp extra virgin coconut oil (15ml)
1 small red onion, finely sliced  (75g)
1 inch piece fresh ginger, peeled and finely grated  (20g)
1 clove garlic, crushed  (6g)
1 large carrot, peeled and finely sliced  (120g)
Quorn pieces  (100g)
chestnut mushrooms, finely sliced  (100g)
Brussels sprouts, trimmed and shredded  (100g)
1 tbsp reduced sodium light soy sauce
1/2 medium lime, cut in two  (25g)

Method

  1. Cook the noodles according to packet instructions, then drain and set aside.
  2. Heat the oil in a wok or large frying pan, then add the onions, ginger, garlic and carrots and cook for two minutes.
  3. Add the Quorn and mushrooms, followed by the sprouts, then cook until the sprouts have wilted.
  4. Transfer the Quorn mixture to a large bowl and set aside.
  5. Return the wok to the heat, add the soy sauce and the drained noodles, and stir.
  6. Return the Quorn mixture to the wok, toss well with the noodles for one minute to heat through, then take off the heat.
  7. Divide the the stir-fry into two bowls and serve with a squeeze of lime juice.
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Nutritional information per serving

422kCal, 1775kJ
18.7g
15.4g
8.5g
55.7g
10.3g
8.6g
568mg

© The Vegetarian Society