Sweet and Sour Stir-fry with Green Noodles

(SERVES 4)

• 15 g/ ½ oz/1 tbsp low-fat spread
• 1 onion sliced
• 1 red (bell) pepper, cut into thin strips
• 1 green (bell) pepper, cut into thin strips
• 1 carrot, cut into thin matchsticks
• 175 g/6 oz button mushrooms, sliced
• 430 g/15 ½ oz/1 large can pineapple pieces in natural juice, drained
• 100 g/4 oz bean sprouts
• 30 ml/2 tbsp tomato ketchup (catsup)
• 30 ml/2 tbsp soy sauce, plus extra to serve
• 30 ml/2 tbsp red wine vinegar
• 15 ml/1 tbsp clear honey
• 2.5 ml/ ½ tsp ground ginger
• 60 ml/4 tbsp water
• 15 ml/1 tbsp cornflour (cornstarch)
• 100 g/4 oz/1 slab quick-cook green Chinese noodles

Melt the low-fat spread in a large frying pan (skillet) or wok. Add the onion, peppers and carrot and stir fry for 3 minutes. Add the mushrooms and stir-fry (sauté) for a further 2 minutes. Add the contents of the can of pineapple and the bean sprouts. Blend together the remaining ingredients except the noodles, stir into the pan and cook, stirring, for 2 minutes. Meanwhile, cook the noodles according to the packet directions. Drain. Add to the stir-fry and toss for 1 minute. Serve with extra soy sauce.