- 1/2 red (or white) onion, approx. 50g, diced
- 1 clove of garlic (finely chopped)
- 2 stalks of lemongrass (finely chopped)
- 6 g piece of ginger (grated or finely chopped, approx. 1")
- 2g of fresh chilli d(e-seeded and chopped)
- 50g sugarsnap peas, chopped
- 160 g red pepper (diced)
- 50 g beansprouts
- 3-5 stalks of scallions (approx. 40-60g before chopping, finely chopped)
- 5 raw, unsalted cashew nuts to garnish
- fresh coriander to garnish (optional)
- 1 tsp. olive oil or low calorie spray oil for cooking
- for the sauce:
- 2-3 tbsp. low salt soy sauce (depending on taste)
- juice of half a lime
- 2 tsp honey
- 60 g pre-cooked ‘straight to wok’ type rice noodles (half a typical portion)
- Heat the oil in a wok/pan and sauté the onion on a low heat for 3 mins.
- Add the garlic, lemongrass, ginger and chilli and sauté for a further 5 mins.
- Throw in the sugarsnaps, red pepper, beansprouts and scallions and turn the heat to a higher temperature. Keep stirring all the time to prevent the
- ingredients from sticking to the pan.
- Add the cashew nuts for crunch and flavour if you wish to use them. Mix the ingredients for the sauce in a separate bowl and add to the wok/pan.
- Add half a packet of pre-cooked rice noodles to the wok/pan and stir through until they absorb the flavours of the dish and begin to turn brown.
- If you wish, add some freshly chopped coriander immediately before serving for extra colour, uncooked and unsoaked and simply add about 20 mins. to the total cooking time.
- This dish provides 2 portions and it keeps well in the fridge for about 2 days so the other half would be perfect for the following day’s lunch.
The Happy Pear tips: Cashew nuts are quite high in fat so should be considered an occasional treat while on a weight loss plan.