Ginger quorn noodle broth

21.12.2016

Ingredients

  • Everyday Favourites vegetable bouillon paste Stock
  • Quorn pieces 700g
  • Everyday Favourites egg noodles 250g
  • Amoy dark soy sauce 100ml
  • Knorr professional garlic puree 20g
  • Knorr professional ginger puree 30g
  • Everyday Favourites crushed chillies 2g
  • Red onion 100g
  • Spring onion trimmed 150g
  • Mangetout topped and tailed 200g
  • Beansprouts 100g
  • Coriander 50g
  • Everyday Favourites free range medium eggs 2 each

Method

  1. Make the vegetable stock up then cook the chicken in the stock, then take out and shred.
  2. Boil a pan of water then blanch the noodles and refresh then drizzle 100ml of soy sauce on the noodle and mix together.
  3. Then add the garlic, ginger and chillies to the pan and mix well.
  4. Finely slice the vegetables and the coriander and place in the pots.
  5. Then beat the two eggs.
  6. Place the quorn back into the stock pot along with the beaten egg and whisk in. Then ladel over the vegetables.
  7. Serve.
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