The clean fresh flavours of Japan make this a lovely light dish, you just keep wanting more!
Serves 4
20
mins
Easy
1441 kJ (Per serving)
9g of fat (Per serving)
15.5
g protein (Per serving)
Ingredients
180g dried udon noodles
¼ cup mirin
¼ cup salt reduced soy sauce
2 tablespoons rice wine
1 teaspoon cornflour
2 tablespoons canola oil
300g packet frozen Quorn Mince
100g shiitake mushrooms, sliced
1 small red capsicum, cut into strips
20g julienned fresh ginger
100g snowpeas, halved diagonally
radish, for garnish
Method
Cook noodles following packet directions. Combine mirin, soy, rice wine and corn flour and set aside.
Meanwhile heat oil in a non-stick wok or pan, add Qourn Meat Free Mince and cook for 3 minutes or until golden brown.
Add mushrooms, capsicum, ginger and stir fry for 3 minutes. Add mirin mixture and snowpeas, stir until thickened.
Add cooked drained noodles, stir well and serve immediately garnished with thin slices of radish.
TIP: Some of the ginger can be finely grated and added to the sauce mixture.
