Quorn Steak Strips With Sesame Noodles Food
QUORN STEAK STRIPS WITH SESAME NOODLES
This dish is a twist on a classic stir-fry with a Japanese flavour. It can be served hot or delicious cold as a lunch bento box meal. Swap the Quorn Steak Strips for Quorn Roasted Sliced Fillets for a change.
Provided by Quorn
Categories Vegetarian Japanese Recipes Vegetarian Steak & Strips Recipes Recipes Under 500 Calories Meal Prep Ideas
Time 25m
Yield 4
Number Of Ingredients 20
Steps:
- Place the Quorn Steak Strips into a bowl. Add the miso paste and mix to coat the strips.
- Heat a drizzle of sesame oil in a non-stick frying pan. Add the steak strips and sauté for 4 minutes over a medium heat.
- Cook the noodles as per pack instructions. Drain and set to one side.
- Mix the tahini, soy sauce, lime juice, garlic and chilli flakes in a bowl. Pour over the cooked noodles and toss to coat.
- Divide the steak strips and sesame noodles between four serving bowls. Divide the shredded red cabbage, edamame beans and avocado evenly between the bowls.
- Garnish with shredded nori, sesame seeds, nigella seeds, fresh coriander leaves and lime wedges.
Nutrition Facts : Calories 392 calories
TAKEOUT-STYLE SESAME NOODLES
Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s. The family of Shorty Tang - an ambitious restaurateur who emigrated from Sichuan to Taipei to New York - firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan's Chinatown. They have never divulged the exact recipe; this is our own lush but refreshing version.
Provided by Sam Sifton
Categories easy, quick, noodles, times classics, appetizer, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. They should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
- In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
- Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 16 grams, Carbohydrate 90 grams, Fat 21 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 797 milligrams, Sugar 7 grams, TransFat 0 grams
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