Turkey and Pineapple Stir-fry with Noodles

(SERVES 4)

• 225 g/8 oz turkey pieces
• 25 g/1 oz/2 tbsp low-fat spread
• 1 garlic clove, finely chopped
• 300 g/ 11 oz/1 packet ready-prepared fresh stir-fry mixed vegetables
• 100 g/4 oz button mushrooms, sliced
• 228 g/8 oz/1 small can pineapple pieces in natural juice
• 175 g/6 oz bean sprouts
• 2 tomatoes, roughly chopped
• 30 ml/2 tbsp coy sauce
• Salt and freshly ground black pepper
• 100 g/4 oz/1 slab quick-cook Chinese egg noodles

To Serve:

• A handful of prawn crackers

Trim the turkey and cut into even-sized thin strips. Melt the low-fat spread in a large frying pan (skillet) or wok. Add the turkey and stir-fry for 3 minutes until browned and almost cooked through. Add the garlic, mixed vegetables and mushrooms and stir-fry for 3 minutes. Add the pineapple and its juice, the bean sprouts, tomatoes, soy sauce and a little salt and pepper. Stir well, then cover and cook for 5 minutes. Meanwhile, cook the noodles according to the packet directions. Drain and add the stir-fry. Mix well, then spoon on to warmed plates and serve each with a few prawn crackers on the side.