100g dried rice noodles
Low-calorie cooking spray
250g white cabbage, shredded
2 garlic cloves, sliced
100g mangetout
100g frozen soya or podded broad beans
2 tbsp soy sauce
1 level tbsp tamarind paste
2 level tsp smooth peanut butter
1 medium egg, lightly beaten
4 spring onions, sliced
Fresh coriander sprigs, to serve
Lime wedges, to serve
1 Soak the rice noodles according to the pack instructions.
2 Meanwhile, spray a large, non-stick wok or frying pan with low-calorie cooking spray and place over a high heat. Stir-fry the cabbage, garlic, mangetout and beans for 2-3 minutes.
3 Whisk the soy sauce, tamarind paste and peanut butter together with 2 tbsp water. Add to the veg and stir-fry for a few more minutes until tender but still crunchy. Scrape everything into a bowl.
4 Return the wok to the heat and tip in the cooked noodles and the egg. Toss until the noodles are coated with cooked egg. Return the veg to the pan and add the spring onions. Divide between 2 bowls, scatter over the coriander and serve with lime wedges for squeezing over.