Quorn Fillets with Fennel Seed Veg and Noodles

This was tonight's 'Please can we eat really quickly' invention. It took 20 minutes start to finish and was

pretty tasty, though I say so myself.



I used noodles containing wheat as Robbie is now OK with wheat but other low FODMAPs people may need to use rice noodles instead. Also I simmered the Quorn fillets in half a stock cube, which listed onion as one of its last ingredients. This is a calculated gamble as this small amount of stock was used to flavour the fillets only and was then discarded. I am hoping that the amount of onion that actually made it on to Robbie's plate was so minuscule as to have no impact. I will let you know if not! To play it really safe I could have used a 'stock' made from an onion and garlic free yeast extract but this would have tasted quite different.


MAKES: 4 generous portions

Time taken: 5+ minutes preparation and 10-15 to cook

Family verdict: 
Nora: 'Nice. It's got that thing in it, corriander...?'
Everyone preferred this with soy sauce, but sadly that is how my lot like their noodles.

INGREDIENTS

6 Quorn fillets
1/2 stock cube
1 tbs sesame or olive oil
5  carrots
1/2 tsp fennel seeds
150g green beans (approximately)
2 baby corn. (They were left in the fridge, You could add more!)
2 spring onions (scallions) - green tops only, chopped
A handful of whole almonds
5 noodle nests (or the equivalent in rice noodles)

METHOD

1. Peel, wash and slice the carrot. Wash the green beans, chop off the ends, then cut each bean into 2 or 3 pieces. Slice the baby corn.
2. Make enough stock with the 1/2 stock cube to cover the Quorn fillets in a saucepan. Bring to this to the boil and then allow the fillets to simmer a few minutes. They should cook quickly. Turn off the heat but leave the fillets sitting in the stock to keep warm and to absorb more flavour.
3. Heat the oil in a deep frying pan. Add the sliced carrot and fennel seeds and cook over a medium heat, stirring frequently. When the carrots begin to soften, add the green beans and baby corn. Continue to stir frequently.
4. Meanwhile begin to prepare the noodles according to the instructions. Try to time it so that the noodles will finish cooking at the same time as the vegetables.
5. Add the almonds to the vegetable pan and continue to stir fry. Take the fillets out of the stock and cut them into strips.
6. Add the spring onion/scallion tips to the stir fry mix for the last minute (once the other vegetables have browned). Stir these every few seconds as they burn quite easily. Taste, season and then turn off the heat.
7. Drain the noodles and place in a serving dish, lightly tossed in a little oil. Add the stir fried nuts and vegetables, put the sliced Quorn fillets on top and lightly combine all three. Serve immediately.