SERVES 4
PER SERVING
199 CALORIES
3G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 10 MINUTES
2 red onions, finely sliced
2 garlic cloves, crushed
1 green and 1 red pepper, deseeded
1 × 100g pack baby asparagus
1 × 100g pack ready to wok Pad Thai noodles
1 × 125g pack baby corn
150ml black bean sauce
2 tablespoons low-salt soy sauce
1 tablespoon runny honey
zest and juice of 1 lime
freshly ground black pepper
1 Heat a non-stick wok, and dry-fry the onions and garlic for 3–4 minutes over a high heat, seasoning well with black pepper.
2 Slice the peppers and add to the wok along with the asparagus, and cook for a further 1–2 minutes.
3 Add the noodles and the remaining ingredients and toss well together for 3–4 minutes. Serve straight away.
TIP For a fresh herb flavour, add some chopped fresh coriander to your noodles as you drain them
