Ingredient:
400 g dried rice noodles
2 cm fresh root ginger, grated
3 tbsp light soy sauce 
50 ml vegetable oil 
250 g Quorn, cut into small cubes
1 garlic cloves, crushed
1 large onion, cut into thin wedges
125 g fried tofu, thinly sliced
2 green chilli, seeded
And finely sliced
180 g beansprouts 
125 Chinese chives, cut into 5cm lengths 
1 cup ground roasted peanuts 
2 ½ tbsp dark soy sauce 
2 tbsp chopped fresh coriander
1 lemon, cut into wedges

Method:
Place the noodles in a bowl, cover with warm water and soak for 30 minutes, then drain. Blend together the ginger, soy sauce and 20 ml of the oil in a bowl. Stir in the Quorn and set aside for 10 minutes. Drain Reserving the marinade. 

Heat 20 ml of the oil ina frying pan and fry the garlic for a few seconds. Add the Quorn and stir-fry for 5 minutes. Then transfer to a plate and set aside.

Heat the remaining oil in the wok or frying pan and stir-fry the onion for 4 minutes until softened and tinged with brown. Add the tofu and chilli, stir-fry briefly and then add the noodles. Stir-fry for 5 minutes.

Stir in the beansprouts, Chinese chives and most of the ground peanuts, reserving a little for the garnish. Stir well, then add the cooked Quorn, the dark soy sauce and the reserved marinade. Toss to combine thoroughly. 

When hot, spoon on to serving plates and garnish with the remaining ground peanuts, coriander and lemon wedges.