Serves 4

8 ounces/225g dried corn fettuccine or spaghetti

2 cups/450ml/225g snow peas

2 ½ tablespoon/37ml hoisin sauce – see recipe below

3 tablespoon/45ml rice wine (sub dry sherry)

½ cup/125ml vegetable broth or water

1 teaspoon/5ml canola oil

2 teaspoon/10ml ginger root, minced

1 head bok choy, roughly chopped

4 ounces water chestnut or sliced carrots

1 bunch scallions, diced

1 teaspoon/5ml sesame oil

Peanuts for garnish

Cook noodles according to package directions and drain.  Add snow peas to the pasta and blanch for 60 seconds.  Remove snow peas and set on paper towels. Mix hoisin, wine and broth or water in a small bowl.  In a wok over medium-high heat add oil. Stir fry ginger for 30 seconds.  Add bok choy and cook for 2-3 minutes. Pour in hoisin mixture.  Add noodles, snow peas, water chestnuts,  ⅔ of the scallions and sesame oil.  Toss to coat.  Remove to platter and garnish with remaining scallions.

Hoisin Recipe

5 tablespoons/75ml soy sauce

3 tablespoons/45ml/45g of peanut butter, tahini or sunflower butter

1 1/2 teaspoons/7ml of honey

2 teaspoons/10ml sesame oil

2 teaspoons/10ml hot sauce

1/4 teaspoon/1ml garlic powder

a dash of white pepper

343 calories