Save to your scrapbook
Korean stir-fried pineapple noodles
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tbsp groundnut oil
200g pack fresh pineapple pieces
1 small red chilli, deseeded and finely chopped
210g pack Waitrose Noodle Cut Vegetable Stir Fry
140g pack Waitrose Korean Barbeque Sauce (from the chiller cabinet)
300g pack Waitrose Delicate Rice Noodles (from the chiller cabinet)
Handful fresh coriander leaves, roughly chopped
1. Heat the oil in a large, non-stick frying pan or wok and stir-fry the pineapple pieces over a high heat for 2 minutes until golden. Add the chilli, toss with the pineapple and cook for a further minute.
2. Stir in the vegetables and cook for about a minute before adding the sauce and finally the noodles.
3. Heat together for 2–3 minutes, stirring until piping hot, then spoon into bowls and scatter with fresh coriander. Serve swiftly.
Typical values per serving:
per serving for 3 | 1 of your 5 a day
This recipe was first published in March 2016.