Quorn Teriyaki

46/70

I do apologise for the slow progress currently being made with this project, life has been incredibly busy of late and for some reason the manic activity (both at work and at home) looks set to continue until at least September. We have weddings, deadlines, family events, various application processes and professional hurdles to accomodate. 2011 looks set to be a demanding year all round.

Anyway, I made this Quorn Teriyaki over the weekend as I happened to have everything in to make it with. The recipe suggests marinading the quorn steak strips for around 30 minutes but as with all marinades I always believe that the longer the better. I prepped mine mid afternoon and allowed it to soak for a good few hours and I do believe this intensified the flavours.

The other good thing about doing this early is that when you come to cook the dish it is incredibly quick and easy, most of the ingredients go in the marinade so you are only left with stir-frying the lot and cooking the noodles, making this a speedy dish to produce.

Here is a pic of the steak strips marinading - the marinade consists of oil, grated fresh ginger, chopped garlic, rice wine vinegar, soy sauce, fresh orange juice and zest:

And this is a photo of the finished dish:

I actually 'cheated' and used some 'straight to wok' noodles so the whole thing was rather effortless at the end! I thought that the taste was pretty good and quite distinctive although as you also add fresh lemon juice whilst stir-frying this was yet another strangely citrus flavour (seems to be a favourite of the Quorn cook book in general). I liked the fresh coriander burst but then I do love the taste of coriander in anything, it is pretty strong here as it is added in at the last minute.

Points wise this is a pretty healthy dish with a portion coming in at 10 points including noodles. This is based on the recipe serving 3 portions though as personally we did not think 4 portions would have made very generous or filling meals. Here I have used 2 x 150g packets of straight to wok noodles intended to provide 3 servings so this should be factored in.

The 10 points is broken down as follows: quorn (2), noodles (6), oil (2). Everything else in this recipe has zero points values because it is all fresh veg and seasoning elements.

I would certainly make this again as I enjoyed it and it is so low in points. My husband was not overly keen on it but thought it was 'ok' - for him the citrus flavour made him less keen. This could be balanced out though in a future attempt and I would be tempted to increase the soy and rice wine instead to bring those flavours through.

Overall I would give this a 7/10. 

I will endeavour to get more on here sooner rather than later but we are off to Italy next week on a fly drive foodie adventure (hoping to bring back some fresh parmasan and balsamic vinegar). Have fun in the meantime!