Sweet & sour noodle stir-fry
13
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 1 • Difficulty: Easy
Our vegan take on a popular Chinese takeaway dish is sure to become a favourite.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Red pepper
½ medium, deseeded and finely sliced
Green Beans
50 g, trimmed and halved
Cornflour
1 teaspoon(s), level
Dark soy sauce
½ tablespoon(s)
White Wine Vinegar
1 tablespoon(s)
Agave Syrup
1 tablespoon(s), level
Reduced sugar and salt tomato ketchup
30 g
Vegan chicken pieces
100 g
Pineapple in juice, drained
100 g
Amoy Straight to Wok Rice Noodles
½ pack(s), straight-to-wok
Spring Onions
2 medium, trimmed and sliced, to serve
Coriander, fresh
1 tablespoon(s), handful leaves, to serve
Instructions
1
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.
2
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.
3
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.
4
Serve garnished with the spring onions and coriander.
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