- stock Everyday Favourites Vegetable Bouillon Paste
- 700g Quorn Pieces
- 250g Pride Egg Noodles
- 100ml Amoy Dark Soy Sauce
- 20g Knorr Professional Garlic Puree
- 30g Knorr Professional Ginger Puree
- 2g Everyday Favourites Crushed Chillies..
- 100g Red Onion
- 150g Bb - Spring Onion Trimmed
- 200g Mange Tout Topped & Tailed
- 100g Bb - Beansprouts
- 50g Bb - Coriander
- 2 each Everyday Favourites Free Range Medium Eggs
Ginger Quorn Noodle Broth
Ginger Quorn Noodle Broth
For National School Meals Week, we have loads of one pot recipes up on our website: www.bidvest.co.uk/schools-recipes-one-pots
Ingredients
Method
1) Make the vegetable stock up then cook the chicken in the stock, then take out and shread
2) Boil a pan of water then blanch the noodles and refresh then drizzle 100ml of soy on the noodle and mix together
3) Then add the garlic,ginger and chill to the pan and mix well
4) Finely slice the vegetables and the coriander and place in the pots
5) Then beat the two eggs
6) Place the chicken back into the stock pot along with the beaten egg and whisk in then ladel over the vegetables
7) Serve
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
