Chinese broccoli and sugar snap noodles with honey and soy dressing
Prep time: 5 mins Cooking time: 15 mins Serves 4
400g fresh broccoli florets 200g sugar snap peas 2 tsp vegetable oil 1 large red onion, chopped 100g toasted hazelnuts 100g beef bacon, cooked and chopped 2 tbsp honey 4 tbsp soy sauce 400g egg noodles, cooked, drained and kept warm 1Boil
a large pan of salted water. Add broccoli florets and cook for a minute, before adding sugar snap peas. Cook for another minute then drain and plunge vegetables into ice water. 2Heat
oil in a wok and sauté onion until slightly transparent. Add hazelnuts, beef bacon and blanched vegetables. Stir-fry for a minute or until vegetables get a glaze. Add remaining ingredients, toss well and serve immediately.