Szechuan Noodles with Minced Quorn

By Fredrica Syren:

Serves 4

• I bag of minced Quorn
• ½ cup minced yellow onion
• 2 garlic cloves, grated
• 1tsp ginger, grated
• 1/2 -1 tsp crushed red pepper (more of less depending how spicy you want it)
• 1 tbsp. Sesame seeds
• 2 tbsp. corn starch
• 1 cup vegetable stock
• 1/3 cup hoisin sauce
• 2 tbsp. Bragg’s liquid amino or tamari
• 1 large carrot, peeled and grated
• 1 cup red cabbage, grated
• 1 cup small broccoli florets
• 8 ounces of noodles cooked

1. Cook noodles according to package
2. In a wok sauté carrots, cabbage, broccoli and minced Quorn in a little vegetable broth on medium heat. Cover with lid and cook until vegetables are tender. Add more broth if it gets too dry.
3. In a sauce pot sauté onion and garlic with a little broth in a sauté pan on medium heat for a few minutes.
4. Combine cornstarch and vegetable broth, whisking until smooth.
5. Stir broth mixture, sesame seeds, hoisin sauce, and tamari or Bragg’s
6. Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
7. Stir in sauce with Quorn and vegetable wok.
8. Toss with hot cooked noodles and serve