Vegetable Noodles

This is a super doper quick but nutritious weekday meal that makes perfect cold leftovers for lunch the next day. Yum!

For 4-6 portions you need

1 packet fine egg noodles

1 onion, sliced

1 carrot, sliced

1 red pepper, sliced into strips

½ cup frozen sweetcorn

½ cup frozen peas

1 packet quorn chicken style chunks

4 cloves garlic, sliced

1” fresh ginger, grated

½ cup soya sauce

1 tsp sugar

¼ cup water

1 tbsp oil

Begin by frying the onion and carrots in the oil for 2-3 mins. Add the quorn and cook for a further 3 mins.

Whilst these are cooking add the noodles to boiling water and cook for 2 mins (or as directed on the packet). Drain and refresh with cold water to prevent them over cooking and sticking.

Add the remaining vegetables to the pan and cook for 2 mins. Add the drained noodles, soya sauce, water and sugar to the pan and toss thoroughly. Cook for 2 mins until everything is piping hot. Serve with sweet chilli sauce.