Spicy vegetarian chow mein

* *Rapeseed Oil tblsp, 1 tbsp (remove)
* *Onion - spring or scallion (including top and bulb), 60 gram(s) (remove)
* *pepper, hot chili, red, raw; 1 pepper, 1 serving (remove)
* Garlic, 1 clove (remove)
* Ginger Root, 1 tsp (remove)
* *quorn chicken pieces, 200 gram(s) (remove)
* Carrots, raw, 1 large (7-1/4" to 8-1/2" long) (remove)
* *Asian Gourmet Baby Corn (6 peices), 1 serving (remove)
* *Bean sprouts, 1.5 cup (remove)
* Sesame Oil, 1 1tsp (remove)
* *Soy Sauce, 1 tbsp (remove)
* *Shaoxing Pagoda - Chinese Rice Cooking Wine, 0.15 cup (remove)
* *Hoisin Sauce, 1 tbsp (remove)
* Egg Noodles, enriched, 140 grams (remove)

Clean and cut all the vegetables into small stir fry pieces. Cook and drain the noodles, and toss with the sesame oil. Set aside.

Heat the oil and add the spring onion ginger, garlic and chilli. Stir fry for a minute, then add the quorn, carrots and sweetcorn cobs. Add the soy sauce and rice wine and stir fry for 3-4 minutes, until the vegetables are nearly cooked. Add the beansprouts, noodles and hoisin sauce, and stir to coat and heat through. Once piping hot, serve - makes 2 greedy people or 3 restrained people's worth of servings.

Number of Servings: 2

Recipe submitted by SparkPeople user LEXITURNER.