Slateford Noodles

Serves 3-4

  • 500g (18 oz/1 freezer bag) Quorn Pieces (prepare first)
  • 50 ml soy sauce
  • 2 tsp sugar
  • 3 garlic cloves, crushed
  • 200 ml vegetable stock (1 cube)
  • 1 tsp mild curry powder
  • 2 eggs, beaten
  • 280g (10 oz/2 large) carrots, cut into thin strips
  • 175g (6 oz/1 packet) babycorn, chopped thinly
  • 1 pepper or 200g (7 oz) sugar snap peas or similar, chopped thinly
  • 5 tbsp vegetable or sesame oil
  • 450g/3 x 150g Sachet quick cook noodles
  1. Defrost Quorn Pieces if necessary – 5 minutes in microwave.
  2. Mix soy sauce, sugar and garlic and add to the Quorn, and leave while preparing other ingredients.
  3. Prepare other ingredients (if using dry noodles put a pot of water on to boil)
  4. Heat 1 tbsp oil in a wok and fry the egg into a thin omelette.  Cut the omelette into strips.
  5. Heat 2 tbsp oil and fry the Quorn Pieces for 3 minutes, then return to the bowl.
  6. Heat 2 tbsp oil and fry the babycorn and carrots for 2 minutes.
  7. Add the sugar snap peas/pepper to the wok for 2 minutes.
  8. Add the stock, curry powder, chicken and noodles to the wok and fry for another 2 minutes.
  9. Serve.

This is an adaptation of a recipe for Singapore Noodles from Annabel Karmel’s “Feeding Your Baby & Toddler: The Complete Cookbook” and has become a firm family favourite.

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