This vegetarian protein comes with a longevity-friendly, low-fat, high-fibre content that is filling, offers umami tastes, and protects against cancer.
SERVES 2
Ingredients
120g (4oz) raw buckwheat (soba) noodles
1 tbsp sunflower oil
1–2 garlic cloves, finely chopped
10cm (4in) fresh root ginger, peeled and finely chopped
200g (7oz) Quorn, cut into bite-sized pieces
Chinese 5-spice, to taste
400g (14oz) pack stir-fry veg
1 Cook the noodles according to the packet instructions, drain, and set aside.
2 Heat the oil in a non-stick frying pan or wok. Gently cook the garlic and ginger for 1 minute until softened.
3 Add the Quorn and the 5-spice powder and cook until lightly browned. Next, add the stir-fry vegetables and cook for 3–4 minutes until the veg are softened but still crispy. Toss well with the cooked noodles and serve.
NUTRITION PER SERVING Calories 395 Total fat 10.4g Saturated fat 2.5g Carbohydrates 49.7g Dietary fibre 16.2g Sugars 7.6g Protein 26.7g Salt 1g