1 large carrot, cut into long thin strips or grated
2 spring onions, cut into 2" pieces
1 3/4 cups bean sprouts
½ bunch of cilantro, roughly chopped
4 tbsp of toasted sesame seeds
For the sauce:
2 tbsp vegetarian hoisin sauce
2 tbsp soy sauce
1 tbsp chilli garlic sauce or Sriracha chilli sauce
2 tsp sugar
2 tsp toasted sesame oil
4 tbsp water
1 pinch of white pepper
Prepare noodles according to pack instructions.
Combine sauce ingredients in a small bowl.
Heat the oil in a wok or skillet over a high heat, add garlic and stir fry for 10 seconds.
Add the Quorn Vegan Meatless Pieces and stir fry until the pieces start to caramelize - approximately 3 minutes.
Add the cabbage and carrot and stir fry until the cabbage starts to wilt.
Mix in the noodles, spring onions, bean sprouts and sauce and stir fry until the noodles are warmed through and the sauce evenly coats the noodles - about 1 minute. Do not overcook as the bean sprouts should still be crisp. Garnish with cilantro and toasted sesame seeds.