I have loved oriental flavours for as long as I can remember. Although this is definitely not an ‘authentic’ recipe, just sit back and enjoy the flavours! This recipe is one of my favourites, its so easy, quick and great to cook up when you’re in a rush!

Serves 2 Udon Noodles
1 Onion (thinly sliced)
3-4 Garlic Cloves (crushed)
½ lime
175g Babycorn & Mangetout
½ Red Bell Pepper (sliced thinly)
½ Red Bell Pepper (sliced thinly)
1 can Chickpeas
280g Vegan Quorn Pieces
3 tablespoons Peanut Butter (I used pip & nut)
1-2 tbsp Sesame Oil
1 tsp Chili Oil
2 tsp Chinese five spice 
207ml Lee kum Kee Sweet Soy Sauce
1-2 tbsp Maple Syrup/ Agave Syrup

1. Cook the chickpeas, according to package instructions, drain and set aside.
2. Over low heat, sauté garlic, onions and peppers in sesame oil. Add Babycorn & Mangetout.
3. Add Quorn pieces and stir Chinese Five Spice, chilli oil and soy sauce.
4. Add peanut butter, Syrup and stir in udon noodles.
5. Gently toss before serving.
6. Top with chilli flakes, and a wedge of lime

Did you make this recipe?
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Love oriental flavours? Well, me too! Check out my Vegan Fried Rice here.