Date posted: 21/12/2016

Ginger quorn noodle broth

    Votes: 1 Average: 5


    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


    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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