Sweet & sour noodle stir-fry
Calorie controlled cooking spray
½ medium, deseeded and finely sliced
50 g, trimmed and halved
1 teaspoons, level
Dark Soy Sauce
White Wine Vinegar
1 tablespoons, level
Reduced Sugar and Salt Tomato Ketchup
Vegan Chicken Pieces
Pineapple in juice, drained
Amoy Straight to Wok Rice Noodles
½ pack(s), straight-to-wok
2 medium, trimmed and sliced, to serve
1 tablespoons, handful leaves, to serve
- Mist a nonstick wok or frying pan with cooking spray and stir-fry the chicken-style pieces, pepper and green beans over a medium-high heat for 5 minutes. Remove from the wok and set aside.
- In a small bowl, whisk together the cornflour and 1 tablespoon water. Put 80ml water in the wok along with the soy, vinegar, agave syrup and ketchup. Whisk until combined, then bring to a simmer. Whisk in the cornflour mixture and let bubble for 2-3 minutes until thickened.
- Add the pineapple and return the chicken-style pieces, pepper and beans to the wok. Toss to combine then add the noodles and stir-fry for a final 1-2 minutes.
- Serve garnished with the spring onions and coriander.