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Sweet & sour stir-fry
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Total Time:
21 minutes
Quick and nutritious sprouts add crunch and essential folic acid to stir-fries for a protein boost.
Ingredients:
  • 100 g fine rice noodles
  • 1 x 227 g tin of pineapple chunks in juice
  • 2 heaped teaspoons cornflour
  • 1 tablespoon cider vinegar
  • 2 teaspoons low-salt soy sauce
  • 2 teaspoons sesame seeds
  • 30 g cashew nuts
  • 4 spring onions
  • 2 cloves of garlic
  • 2 cm piece of ginger
  • 1 fresh red chilli
  • 200 g sugarsnap peas
  • groundnut oil
  • 200 g sprouts such as alfalfa sprouts, chickpea sprouts, beansprouts
  • 1 lime
Instructions:
  • Place 100g of fine rice noodles in a bowl and cover with boiling water to rehydrate. In a separate bowl, mix the juice from 1 x 227g tin of pineapple chunks with 2 heaped teaspoons of cornflour, 1 tablespoon of cider vinegar, 2 teaspoons low-salt soy sauce, and 4 tablespoons of water. Set aside. Toast 2 teaspoons of sesame seeds in a hot wok until lightly golden, then transfer to a bowl. Add pineapple chunks, 30g chopped cashew nuts, and 4 sliced spring onions to the wok. Once charred, add 2 cloves of garlic, 2cm ginger, and 1 sliced red chili, followed by 200g sliced sugar snaps and 200g sprouts. Pour in 1 tablespoon of groundnut oil, toss for 30 seconds, then add the sauce. Boil for a minute to thicken, season to taste, and serve over drained noodles. Deglaze the pan with boiling water, scraping up any sticky bits, then pour the sauce over the stir-fry. Top with delicate sprouts, toasted sesame seeds, and lime wedges for squeezing over before serving.

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