Sweet and sour noodles sw
Recipe by Lou Turner
2 red peppers, 8 spring onions and 1 large carrot
250g can pineapple chunks in natural juice
Fry Light
2 tbsp red wine vinegar
1 tbsp finely grated orange zest
198ml/7fl oz pineapple juice, unsweetened
1 level tbsp tomato purée
1 tsp Chinese 5 spice powder
2 tbsp soy sauce
1 level tbsp cornflour
2-3 tbsp artificial sweetener
454g/1lb boiled egg or rice noodles
salt and freshly ground black pepper
Prep. Time → 10 min
Cook Time → 15 min
1. Prepare the ingredients: deseed and chop the peppers; diagonally slice the spring onions; chop the carrot into matchsticks and drain the pineapple. Heat a wok sprayed with Fry Light. Add the peppers, spring onions and carrot and stir-fry for 3-4 minutes. Add the pineapple, stir and set aside.
2. In a small pan heat the vinegar, orange zest, pineapple juice, tomato purée, 5 spice powder and soy sauce. Mix the cornflour with 1 tbsp water and add to the sauce. Bring to the boil and cook until thickened. Stir in the artificial sweetener and pour over the vegetables.
3. Add the noodles to the vegetables, season and serve.
side dishes November 09, 2011 23:17
3.5 syns per serving on EE