This is very quick and easy to prepare and tastes lovely. A brilliant healthy mid week supper for all the family. The recipe is based on a Lorraine Pascale one in Fast, Fresh and Easy Food.
For 3-4 people you need
2 onions, chopped into big chunks
2 carrots, peeled and sliced thin
1 head broccoli cut into florets
425g tin pineapple in juice
5 tbsp tomato ketchup
5 tbsp balsamic vinegar
2 tbsp soya sauce
1-2 tsp agarve nectar (according to your taste)
2 tbsp raw cashew nuts
2 tsp sesame oil
3 nests of noodles
fresh coriander for garnish
Beging by placing everything apart from the cashews, sesame oil, noodles and coriander into a pan. Bring to the boil then reduce to a simmer and cover with a lid. Cook on a low heat for 5 mins until the veggies are al dente. Remove the lid and increase the heat to reduce the sauce slightly.
Toast the cashews in a pan until lightly toasted. Toss through the sesame oil.
Boil the noodles for 1-2 mins until cooked. Serve garnished with the coriander. Yummy.