Chi­nese broc­coli and su­gar snap noo­dles with honey and soy dress­ing

Friday - - Food Special -

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.

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