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MAKES 4 SERVINGS

366 calories | 58g carbs | 11g protein | 11g fat (per serving)

INGREDIENTS

  • 250g Free-Range Egg Noodles

  • 2 x Limes

  • 3 x Tbsp Plum Sauce

  • 1 x Tbsp Runny Honey

  • Low-Salt Soy Sauce

  • 6 x Spring Onions

  • 2 x Garlic, Cloves

  • 3cm Piece of Ginger

  • 100g Sugar Snap Peas

  • 1 x Red Pepper

  • 1 x Yellow Pepper

  • 180g Chinese Cabbage

  • 100g Beansprouts

  • 100g Frozen Peas

  • 2 x Tbsp Vegetable Oil

INSTRUCTION

Cook the noodles according to packet instructions. Tip them into a large mixing bowl, pulling them apart with your fingers. Squeeze the juice from 1 lime into a small mixing bowl and stir in the plum sauce, honey and a dash of soy sauce. Trim and finely slice the spring onions, then peel and finely chop the garlic and ginger. Slice the sugar snap peas in half lengthways. Deseed and slice the peppers into strips and shred the chinese cabbage.

Put a large wok on a high heat, add the vegetable oil, garlic and ginger. Fry for a few seconds, then add all the prepped vegetables and fry everything together for 1 minute, before adding the noodles, beansprouts and frozen peas.

Stir all the ingredients together, then cover with a lid and cook for a couple of minutes until the noodles and vegetables are hot through. Push the mix to one side of the pan and pour in the sauce. When it starts bubbling, mix in the noodles.

Remove from the heat, then taste and add a little more soy, if necessary. Serve up right away with the remaining lime cut into wedges for squeezing over.