Recipes
Spicy Singapore Noodles
Ingredients
10 Portions
• Oil: 30g
• White Cabbage: 100g
• Red Cabbage: 100g
• Red Pepper: 140g
• Leek: 40g
• Carrot: 80g
• Quorn Pieces: 350g
• Mild Curry Powder: 6g
• Chinese 5 Spice Powder: 2g
• Egg Noodles (cooked): 400g
• Soy Sauce: 100ml
50 Portions
• Oil: 150g
• White Cabbage: 500g
• Red Cabbage: 500g
• Red Pepper: 700g
• Leek: 200g
• Carrot: 400g
• Quorn Pieces: 1.75kg
• Mild Curry Powder: 30g
• Chinese 5 Spice Powder: 10g
• Egg Noodles (cooked): 2kg
• Soy Sauce: 500ml
100 Portions
• Oil: 300g
• White Cabbage: 1kg
• Red Cabbage: 1kg
• Red Pepper: 1.4kg
• Leek: 400g
• Carrot: 800g
• Quorn Pieces: 3.5kg
• Mild Curry Powder: 60g
• Chinese 5 Spice Powder: 20g
• Egg Noodles (cooked): 4kg
• Soy Sauce: 1L
Method
1. Heat the oil in a large pan
2. Add vegetables and Quorn pieces
3. Cook on high heat for 2–3 minutes, stirring continuously
4. Add remaining ingredients and mix well
Key Points
Allergens
Egg, Soy, Celery
