• 200g quorn pieces Quorn Pieces
• 270g egg noodles Egg Noodles, boiled
• 80g mushrooms Mushrooms
• 80g mangetout Mangetout
• 30g teriyaki sauce Teriyaki Sauce
• 2 cloves garlic, grated Garlic
• 5g ginger Ginger, fresh
• 5g sesame oil Sesame Oil
• 60g avocado Avocado
• 5g sesame seeds Sesame Seeds

1. 1

   Prep everything first: wash and trim the mushrooms and mangetout, then measure out the sauce ingredients.

2. 2

   Cook the egg noodles for 4 minutes, drain and toss with a few drops of sesame oil or water.

3. 3

   Pan-fry the Quorn pieces from frozen for 10-12 minutes until golden.

4. 4

   Whisk the teriyaki sauce with the grated garlic and ginger. Add to the pan for the final 2 minutes and let it bubble into a sticky glaze.

5. 5

   Meanwhile, steam or stir-fry the mushrooms and mangetout for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: egg noodles first, then the veg and quorn, spooning over any remaining sauce. Finish with the sesame seeds.

7. 7

   Bulking upgrade: add the sesame oil, avocado for extra energy-dense calories.

Tap ingredients and steps to tick them off as you cook.