Serves 2, 297kcal per serving.
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
4 spring onions, sliced
25g cashew nuts
2 tsp light soy sauce
1/2 Thai bird eye chilli, thinly sliced
- 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.