Monday, 25 October 2010

Teriyaki Quorn


Over the weekend I made Teriyaki Quorn pieces with some steak strips, I was not overawed by it, it has to be said but the steak pieces were quite tasty, there just wasn't enough sauce for my liking.

This is the finished product:

The marinading of the quorn pieces worked pretty well and the ginger and garlic were evident even when it had been cooked, I liked the citrus flavours from the orange and lemon juices too and the flavour was pretty distinct, it just made for quite a dry dish.

The recipe gives an option of 2 tablespoons of soy sauce or teriyaki, I used one of each and in future would probably use 2 of each to try and make it more moist. I am not a big fan of egg noodles either as they can be stodgy and dry and having spent time in Thailand and Vietnam, I prefer glass or rice noodles which are much thinner. I think I will use glass noodles if I make this dish again.

In terms of weight watchers points this is a pretty good dish, 1.5 for the Quorn, 3 for the noodles and 1.5 for the oil and sauce so only 6 for the portion. Because this recipe serves 4 I cooked the whole amounts but then removed half of the steak pieces and veg before adding the noodles for 2 portions, I then reheated the pieces with fresh noodles for a second meal on another night.

So, 5 out of 10 from the other half on this one and I think I agree with that. It is ok and if I tweak it to our tastes it will probably be better, good marinade and flavours but not for us with the egg noodles and lack of sauce.

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