My Veggie Kway Teow

Kway Teow Noodles, softened in the microwave for a minute, or dried pad Thai noodles
Brown onion, 1/2, diced
Eggs, 3, cracked and whisked gently to combine
Celery, 1 stick, diced
Ginger, 1 cm piece, peeled and diced
Chilli flakes, to taste
Quorn Mince, 300g
Soy Sauce, to taste
Brown Sugar, 12/2 tsp
Honey Soy Tofu, Macro brand, 250g, sliced
Sesame oil, 1/2 tsp
Broccoli, 1 head, sliced coarsely and stalk removed
Olive oil, to taste

Combine the onion, celery, quorn, chilli, ginger, soy, brown sugar and sesame oil in a bowl, stir to combine and set aside until needed. All flavours to meld for at least 1 hour.

Make an omelette in a frying pan with oil. Fry until cooked. Transfer to a plate and slice. Set aside until needed.

Heat the frying pan or wok, add broccoli and stir fry for a few minutes.

Add the quorn mixture and fry, until onion is softened.

Add tofu and fry until warmed well.

Remove the contents from the frying pan and wipe out the pan.

Add oil and fry the noodles on medium high heat until separated and softened.

Add more soy sauce if needed. It is easy to add too much soy. Tread carefully.

Add water if needed. Water is very useful with this type of noodle, it assists with the separation of noodle strands and it unclogs, noodle that have become clogged from starch clumping.

Return the egg and tofu mixture to the pan and stir to combine.

The sesame oil is not essential and can be a bit overwhelming for some people. Caster sugar instead of brown is also fine. Dried noodles, if they are pad Thai width are even easier to use than kway teow noodles.

Add the cabbage at the end of the cooking to keep it crunchy and fresh. It is much better than soggy cabbage.