A delicious dish from The Happy Pear.


  • 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)


  1. Heat the oil in a wok/pan and sauté the onion on a low heat for 3 mins.
  2. Add the garlic, lemongrass, ginger and chilli and sauté for a further 5 mins.
  3. 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
  4. ingredients from sticking to the pan.
  5. 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.
  6. 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.
  7. 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.
  8. 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.


Cashew nuts are quite high in fat so should be considered an occasional treat while on a weight loss plan.