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Composition Butter bean and bacon stir-fry:

1. Prepare 1 tbsp of oil
2. Take 1 of onion, chopped
3. Prepare 250 g - bacon medallions, cut into smallish pieces. If you can’t eat pork bacon, you can use trimmed turkey rashers but it alters the flavour
4. Make ready 5 cloves for Garlic, chopped
5. Take 250-300 g - savoy cabbage, shredded
6. Take 15-25 for cherry tomatoes, halved
7. Make ready 2 (400 g) for tins butter beans, drained and rinsed
8. Give 1 tsp for dried chili flakes or 1 fresh chili, chopped
9. Give 2 tbsps of lemon juice
10. Get 2 tbsps - recently-boiled water
11. Give 2 tbsps for crème fraîche
12. Need 300 g - ready to wok wholewheat noodles
13. Give to taste of Seasoning

Scallop and Prawn Noodle Stir Fry. This handy vegan stir-fry makes a satisfying supper, with a sticky sweet and spicy sauce. Seitan, peanut butter and a mix of veggies is a winning combination. Add the shallots and stir-fry until soft.

Butter bean and bacon stir-fry making process:

1. Heat the oil in a wok and gently fry the onion for 3-4 minutes or until soft. Only stir to prevent sticking.
2. Add the bacon and stir fry for 5-6 minutes, stirring frequently, until beginning to crisp.
3. Add the cabbage and garlic and stir fry for 2-3 minutes. Add a little more oil if needed.
4. Add the butter beans, chili and tomatoes and cook for 2 minutes, occasionally stirring.
5. Add the lemon juice, hot water, crème fraîche and noodles stir thoroughly and cook for another two minutes. Add seasoning to taste and serve piping hot.

Throw in the chopped peppers, the rest of the beans, pak choi and spring onion. The clean, simple flavors of this stir-fry get a hint of spice from dried chiles. Using whole chiles lets you control the heat more easily than with chopped chiles or chile sauce. Check Asian markets for fresh bamboo shoots that are boiled and vacuum-sealed. Add reserved curry paste and cook, stirring constantly, until paste darkens and garlic.

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