Light Hoisin Quorn with Soba Noodles, Mangetout & Spinach
Ready in about 27 minutes, this punchy quorn and soba noodles dish is built for fat-loss phases — 401 kcal and 34g protein.
Ingredients
- 150g quorn pieces
- 130g soba noodles
- 80g mangetout
- 80g spinach
- 25g hoisin sauce
- 15g spring onions
- 3g garlic
- pinch of Chinese five-spice
- 40g cucumber
Method
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1
Prep everything first: wash and trim the mangetout and spinach, then measure out the sauce ingredients.
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2
Boil the soba noodles for 4-5 minutes, then rinse in cold water to remove starch.
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3
Pan-fry the Quorn pieces from frozen for 10-12 minutes until golden.
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4
Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.
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5
Meanwhile, steam or stir-fry the mangetout and spinach for 3-5 minutes until just tender with a little bite.
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6
Build the plate: soba noodles first, then the veg and quorn, spooning over any remaining sauce. Finish with the cucumber.
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