Thai Noodles with Chinese Chives from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Name: Thai Noodles with Chinese Chives from Thai Food and Cooking by Judy Bastyra and Becky Johnson
Ingredients: 30 ml/2 tbsp chopped fresh coriander (cilantro), and 1 lemon, cut into wedges, to garnish; 30 ml/2 tbsp dark soy sauce; 50 g/2 oz/½ cup roasted peanuts, ground; 175 g/6 oz/2 cups beansprouts; 2 large bunches garlic chives, total weight about 115 g/4 oz, cut into 5cm/2in lengths; 115 g/4 oz fried tofu, thinly sliced; 1 fresh green chilli, seeded and thinly sliced; 2 garlic cloves, crushed; 1 large onion, cut into thin wedges; 45 ml/3 tbsp vegetable oil; 225 g/8 oz Quorn (mycoprotein), cut into small cubes; 1 cm/½ in piece fresh root ginger, peeled and grated; 30 ml/2 tbsp light soy sauce; 350 g/12 oz dried rice noodles

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This recipe requires a little time for preparation, but the cooking time is very fast. Everything is cooked in a hot wok and should be eaten immediately. This is a filling and tasty vegetarian dish...

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Ingredients

30 ml/2 tbsp chopped fresh coriander (cilantro), and 1 lemon, cut into wedges, to garnish
30 ml/2 tbsp dark soy sauce
50 g/2 oz/½ cup roasted peanuts, ground
175 g/6 oz/2 cups beansprouts
2 large bunches garlic chives, total weight about 115 g/4 oz, cut into 5cm/2in lengths
115 g/4 oz fried tofu, thinly sliced
1 fresh green chilli, seeded and thinly sliced
2 garlic cloves, crushed
1 large onion, cut into thin wedges
45 ml/3 tbsp vegetable oil
225 g/8 oz Quorn (mycoprotein), cut into small cubes
1 cm/½ in piece fresh root ginger, peeled and grated
30 ml/2 tbsp light soy sauce
350 g/12 oz dried rice noodles