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    Spicy Thai Noodles with Quorn, Chilli and Lemon Grass

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      Spicy Thai Noodles with Quorn, Chilli and Lemon Grass

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    Spicy Thai Noodles with Quorn, Chilli and Lemon Grass

    Celebrate Thai New Year with this meat-free aromatic dish that is ready in only 20 minutes.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    • 1 tbsp oil
    • ½ pack fresh lemon grass, thinly sliced
    • 2 red chillies, deseeded and finely chopped
    • 2.5cm piece fresh ginger, peeled and grated
    • 350g pack Quorn Mince (from the chiller cabinet)
    • 2 tbsp Bart Thai Fish Sauce
    • 1 tbsp light brown soft sugar
    • Grated zest and juice of 1 lime
    • 2 x 150g packs Amoy Straight to Wok Rice Noodles
    • ½ x 20g pack fresh mint, roughly chopped (reserve a few leaves to garnish)


    1. Heat the oil in a large frying pan or wok and add the lemon grass, chilli and ginger. Cook over a gentle heat for 2 minutes, stirring all the time. Increase the heat, add the Quorn and stir-fry for a further 2-3 minutes.
    2. In a small bowl, mix together the fish sauce, sugar, lime zest and juice. Pour this mixture over the Quorn then add the noodles and stir-fry for 1 minute or until the noodles are heated through.
    3. Stir in the chopped mint and divide between 2 bowls. Serve immediately, garnished with the reserved mint leaves.

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    Cook's tips

    To make the dish vegetarian, simply remove the fish sauce. Try using different varieties of noodles such as medium egg or thread noodles.


    Average user rating

    3 stars