Serves 2
1/2 pack fresh lemon grass, thinly sliced
2 red chillies, deseeded and finely chopped
2 1/2cm piece fresh ginger, peeled and grated
1tbsp oil
350g Quorn mince
1tbsp light brown soft sugar
grated zest and juice of 1 lime
2 x 150g packs straight-to-wok rice noodles
10g fresh mint, roughly chopped, plus a little to garnish
Cook the lemon grass, chilli and ginger in the oil over a gently heat for 2 mins, stirring all the time. Increase the heat, add the Quorn and stir fry for a further 2-3 mins.
Mix together the sugar, lime zest and juice. Pour over the Quorn then add the noodles and stir fry for 1-2 mins or until the noodles are heated through.
Stir in the chopped mint and divide between 2 bowls. Serve immediately, garnished with mint leaves.
1/2 pack fresh lemon grass, thinly sliced
2 red chillies, deseeded and finely chopped
2 1/2cm piece fresh ginger, peeled and grated
1tbsp oil
350g Quorn mince
1tbsp light brown soft sugar
grated zest and juice of 1 lime
2 x 150g packs straight-to-wok rice noodles
10g fresh mint, roughly chopped, plus a little to garnish
Cook the lemon grass, chilli and ginger in the oil over a gently heat for 2 mins, stirring all the time. Increase the heat, add the Quorn and stir fry for a further 2-3 mins.
Mix together the sugar, lime zest and juice. Pour over the Quorn then add the noodles and stir fry for 1-2 mins or until the noodles are heated through.
Stir in the chopped mint and divide between 2 bowls. Serve immediately, garnished with mint leaves.
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