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Veggie stir-fry with noodles; Vegetarians will love this budget-busting stir-fry!

Serves 4 Ready in 25 minutes ? Low calorie cooking spray ? 300g Quorn Frozen Chicken-style pieces ? 1/2 tsp dried red chilli flakes ? 3 pak choi, leaves separated ? 300g pack fresh mixed vegetable stir-fry ? 4 tbsp Amoy Thai Straight to Wok Sweet Thai Chilli Stir Fry Sauce ? Finely grated zest and juice of lime, plus lime wedges to serve ? 250g dried fine egg noodles 1 Place a wok or large frying pan sprayed with low calorie cooking spray over a high heat. Add the frozen Quorn and stir-fry for 8 minutes, or until browned all over. Sprinkle over the chilli flakes and fry for a further minute. Transfer to a plate.

2 Spray the wok with more low calorie cooking spray, add all the vegetables and 2 tbsp water. Cover and cook for 2 minutes. Uncover and fry for a further 3 minutes or until tender. Return the Quorn to the pan, stir in the sweet chilli sauce and cook for 2-3 minutes, then stir in the lime zest and juice.

3 Meanwhile, cook the noodles according to the packet instructions, then drain well. Divide between 4 shallow bowls, spoon over the stir-fry and serve with the lime wedges.
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Title Annotation:Features
Publication:Sunday Mirror (London, England)
Date:Jan 5, 2014
Words:198
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