Singapore Quorn Noodles

52/70


Tonight I have made Singapore Noodles with Quorn mince from the cookbook. My first time using pak choi in a recipe and unusual, I thought, to put mince in what is effectively a stir fry, but we have really enjoyed it. 


This recipe is bursting with flavours and the method of cooking means the vegetables (mange tout, spring onions and pak choi) remain lovely and crunchy. The mince is marinaded in hoisin sauce, rice wine, soy sauce, fresh garlic and chilli before being flash fried for a few minutes over a high heat, the spring onions and mange tout are then added before lastly the pak choi and beansprouts are thrown in, purely to heat through and wilt. 


Noodles are added last and need to be pre-cooked, I always skim read the recipe to look for the fateful word 'meanwhile' and here you ideally need to start your noodles before you start the mince to ensure they are cooked and drained ready for the point at which you need them.


Here is the stir fry while still in the pan:

There is not a whole lot of sauce in this recipe, as you can see, but the mince does get nicely coated in all the flavours and it works well regardless of it being quite a 'dry' stir fry.


This is the dish served:

I love how quick this recipe is and how fresh it all tastes, this is probably my favourite oriental style quorn dish from the recipe book to date.


This is also pretty good in terms of weight watchers points, we actually made this recipe do 3 instead of 4 portions as it looked like 4 would have been stretching it, so I have calculated points based on this serving 3. On this basis each portion is still only 12 points including the noodles, broken down as follows: quorn (2), noodles (5), hoi sin sauce (3), soy sauce (1), oil (1). If you do make it stretch to 4 portions, each portion would be 9 points but I felt satisfied - not overly full with the size of portion I had here.


So, overall a lovely, tasty, quick and fairly healthy dish, something a bit different with the use of mince but an interesting concept and a nice change, we will definitely be making this one again and give it an 8/10.