225 g/8 oz/1/2 thin Chinese egg noodles
1 fennel bulb, cut into thin strips 45 ml/1/2 tbsp oil
6 spring onions (scallions), diagonally sliced
2 garlic cloves, chopped
2 small pieces fresh root ginger, chopped
1 pineapple ring, cut into thin strips 425 g/15 oz/1/2 large can red kidney beans, drained 225 g/8 oz/1/2 bean sprouts 15 ml/1 tbsp soy sauce 15 ml/1 tbsp white vinegar 15 ml/1 tbsp clear honey Salt and freshly ground black pepper Cook the noodles according to the packet directions and drain. Meanwhile, blanch the fennel strips for 2 minutes and drain. In a wok or frying pan (skillet), heat the oil and stir-fry the spring onions for 2 minutes. Add the garlic and ginger and toss for 30 seconds, then add The ‘fennel, noodles, pineapple and red beans. Lastly, add the bean sprouts. Toss. Add the soy sauce, vinegar, honey and salt and pepper. Reheat for 3 minutes. Serve on large plates.