Sweet & sour stir-fry

Name: Sweet & sour stir-fry
Total time: 21 min
Yield: 2
Ingredients: 100 g fine rice noodles; 1 x 227 g tin of pineapple chunks in juice; 2 heaped teaspoons cornflour; 1 tablespoon cider vinegar; 2 teaspoons low-salt soy sauce; 2 teaspoons sesame seeds; 30 g cashew nuts; 4 spring onions; 2 cloves of garlic; 2 cm piece of ginger; 1 fresh red chilli; 200 g sugarsnap peas; groundnut oil; 200 g sprouts such as alfalfa sprouts, chickpea sprouts, beansprouts; 1 lime

Loadsa sprouts, pineapple & noodles

“Sprouts are super-quick to cook, so they’re brilliant in stir-fries like this, plus both alfalfa and beansprouts give us a good hit of folic acid, which our bodies need to make protein. ”

Serves 2

Cooks In21 minutes

DifficultySuper easy

Super Food Family Classics Dinner for two Fruit Mains Healthy dinner ideas Lunch & dinner recipes

Nutrition per serving

Calories 492 25%
Fat 16.7g 24%
Saturates 3.1g 16%
Sugars 20.4g 23%
Salt 0.6g 10%
Protein 14.8g 30%
Carbs 70.7g 27%
Fibre 4.4g -

Of an adult's reference intake

Super Food Family Classics

By Jamie Oliver

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Ingredients

100 g fine rice noodles
1 x 227 g tin of pineapple chunks in juice
2 heaped teaspoons cornflour
1 tablespoon cider vinegar
2 teaspoons low-salt soy sauce
2 teaspoons sesame seeds
30 g cashew nuts
4 spring onions
2 cloves of garlic
2 cm piece of ginger
1 fresh red chilli
200 g sugarsnap peas
groundnut oil
200 g sprouts , such as alfalfa sprouts, chickpea sprouts, beansprouts
1 lime

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Super Food Family Classics

By Jamie Oliver

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Method

In a bowl, cover 100g of fine rice noodles with boiling kettle water to rehydrate them.
To make a sauce, drain the juice from 1 x 227g tin of pineapple chunks into a separate bowl, mix with 2 heaped teaspoons of cornflour, 1 tablespoon of cider vinegar, 2 teaspoons low-salt soy sauce and 4 tablespoons of water, then put aside.
Put a wok or large frying pan on a high heat and lightly toast 2 teaspoons of sesame seeds while it heats up, then tip into a little bowl.
Place the pineapple chunks in the dry pan, then roughly chop 30g of cashew nuts and add 1 minute later.
Trim 4 spring onions, slice into 2cm chunks and add to the pan. Let it all char and get attitude while you peel 2 cloves of garlic and a 2cm piece of ginger, finely slice them with 1 fresh red chilli (deseed if you like), and finely slice 200g of sugar snaps at an angle lengthways.
Add 1 tablespoon of groundnut oil to the pan, then add the garlic, ginger and chilli. Toss for 30 seconds, then toss in the sugar snaps and the more robust sprouts (200g total) for 1 minute, followed by the sauce. Bring it to the boil for a minute or two to thicken, then taste and season to perfection.
Serve the stir-fry on top of the drained noodles. Quickly return the empty pan to the heat, pour in a good splash of boiling kettle water, use a wooden spoon to really scrape up all that delicious sticky goodness from the bottom, stirring for 1 minute until slightly thickened, then drizzle over the stir-fry.
Sprinkle over any delicate sprouts, such as alfalfa, along with the toasted sesame seeds, and serve with lime wedges, for squeezing over.