The school year is going to begin soon (sadly)! I wanted to put together more on-the-go-friendly, and easy to prepare meals for all my college and working friendos out there!
I’ve recently been making more Asian-style food for myself, and I LOVE noodles. As a kid, noodles were a staple in my household, and we often throw together very nutritious and nourishing noodle soups for a quick dinner or lunch.
Quorn vegan fillets was something I chanced upon when I was on one of my grocery runs. The company had set up a tasting booth in my local supermarket. When I tried it, I was pleasantly surprised! While I don’t often eat meat (and I don’t think you should have it TOO often), I wanted to try it out in one of my meals, and this so happened to be it. If you’re not vegan or would like to substitute some other form of protein, go ahead and try it out!
Miso and Sake Yakisoba
This has quickly become one of my favourite on-the-go meals to prepare over the weekend! On the school day, I throw it into my bento box along with some snacks and I'm ready to run. Everything can be swapped as you like here - the veggies, the protein, and you can feel free to omit or add other ingredients to the sauce.
- 2 tablespoons miso
- 1 tablespoon sake
- 1/4 cup kombu and shiitake dashi (optional - can be substituted with water)
- 1 tablespoon tamari
- Pinch of salt
- 1 tbsp sesame oil
- 2 cloves of garlic, chopped
- 1 small red onion, chopped
- 1 red pepper, chopped
- 1 carrot, thinly sliced
- 1/2 a head of Chinese cabbage, chopped
- 2 Quorn vegan fillets
- 2 bundles dried yakisoba (or 2 packs cooked yakisoba)
- Garnish with sliced spring onions
1. Preheat oven to 200˚C. Bake the Quorn fillets for 20 minutes. In the meantime, prepare the rest of the ingredients.
2. Cook the dried yakisoba according to the packet instructions (boil for about 5 minutes). Once cooked, remove from heat and rinse with cold water. Set aside.
3. Prepare the sauce by combining the miso, sake, kombu and shiitake dashi (or water), tamari and salt.
4. Saute the onion and garlic for 5 mins, till they turn brown.
5. Pour in the sauce into the pan, reducing it for 8 minutes.
6. Once the sauce has reduced, cook all your veggies through, about 5 minutes.
7. Stir in the yakisoba, ensuring that all the ingredients are well mixed through.
8. Remove from heat and garnish with spring onions.
9. Slice the quorn fillets, and serve with the yakisoba.