30 Min
very easy
4 People
Rating starstarstarstarstar
Sweet & sour noodles with sprouts - Classic sweet and sour flavours with rice noodles, vegetables and the crunch of cashews.
1 Bring a saucepan of water to the boil. Add noodles and cook for 2 minutes or until tender. Drain and rinse in cold water, set aside.

2. Combine pineapple juice (reserve slices) with 1 tbsp cornflour, 2 tbsp apple cider vinegar, 3 tsp soy sauce, 1 tbsp honey and 1/2 cup water.

3. Peel and grate ginger to yield 1 tbsp. Slice garlic and chilli. Slice shallot, trim and halve sugar snaps on an angle. Keep separate.

4. Toast nut and seed mix in a large, dry wok or frypan until golden, set aside. Quarter pineapple rings. Keep pan over high heat and add pineapple pieces, allow to cook for 1 minute to char.

5. Add shallot, cook for another minute then stir in 1 tbsp oil, garlic, chilli and ginger. Cook briefly, then toss in bean shoots, sugar snaps and sauce. Cook for 1-2 minutes, or until sauce has thickened. Add more water if needed.

6. Divide noodles between plates, top with stir-fry, sprouts, chopped chives and nut mix. Wedge lime and serve on the side.

Tip! Deseed chilli if you like less heat.
vermicelli rice noodles 200g

cornflour 1tbsp
apple cider vinegar 2tbsp
soy sauce 3tsp

pineapple rings (in juice) 440g
ginger 40g
garlic 2 cloves
red chilli 1
shallot 1
sugar snaps 1 punnet

cashew nuts + sesame seeds 80g

bean shoots 1 bag
alfalfa sprouts 1/2 punnet
chives 1/3 bunch
lime 1

From the pantry: oil