1 tbsp canola oil
1 pack quorn mince or quorn "beef" pieces or quorn fajita strips
1 stalk fresh lemongrass
1 red chilli
1 tbsp grated fresh ginger
4 fl oz mushroom ketchup or soy sauce
1 tbsp light brown sugar
1 pack ready-to-wok brown rice noodles
Large handful fresh mint
1 tbsp sesame oil
Thinly slice the lemongrass. Deseed and finely chop the chilli. Zest and juice the limes. Put the canola oil in a large non-stick saucepan in oil and heat it over a medium heat. Add the Quorn and stirfry for about 2 mins, then set a timer for a further 13 mins. Stir in the lemongrass, chilli and ginger. Add the mushroom ketchup (or soy sauce) and lime juice and stir in the sugar. Roughly chop the mint. When you have about 4 mins left to go on the timer, stir in the lime zest and mint leaves and keep stirring till the mint is wilted, then stir in the noodles and sesame oil. Keep stirring until the timer goes off or the noodles are well mixed in and heated through, whichever takes longer.
Meat-eaters could substitute lean beef or chicken, in which case you may not need so much oil, and you may need to adjust the cooking time.