Chilli scallop and noodles

Serves 2

297kcal per serving.

Ingredients

100g rice noodles

4 tbsp vegetable stock

1 small onion, finely chopped

2 garlic cloves, crushed

2 tsp minced ginger

200g frozen scallops, defrosted

1 red pepper, thinly sliced

80g mangetout

4 spring onions, sliced

25g cashew nuts

2 tsp light soy sauce

1/2 Thai bird eye chilli, thinly sliced

Coriander leaves

Method:

• Cook the noodles as directed, and drain. Meanwhile, put the stock, onion, garlic and ginger in a large, non-stick frying pan or wok and cook until softened.

• Add the scallops and cook for 2 mins each side, then remove and cover to keep warm.

• Add the rest of the vegetables, the cashews and the soy sauce, and stir-fry for 3-4 mins.

• Serve on a bed noodles, topped with the scallops and garnished with the chilli coriander.