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.
Gnocchi With Fruit And Walnuts
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Lastly, add the bean sprouts. Toss. Add the soy sauce, vinegar, honey and salt and pepper. Reheat for 3 minutes. Serve on large plates.