6 Primal Cut sausages
4 tbsp coconut aminos
juice 1 large orange
2 tbsp coconut oil
2 garlic cloves
1 finger length piece fresh root ginger, peeled and finely chopped
2 red chillies, de-seeded and finely chopped
4 large carrots, cut into matchsticks
2 red peppers, de-seeded and thinly sliced
1 yellow pepper, de-seeded and thinly sliced
200g pack sugar snap peas
1 bunch spring onions, shredded length ways
2 tbsp sesame seeds (toasted)
Firstly, heat oven to 200C/fan 180C/gas 6.
Cook the sausages for 12-15 mins until golden and cooked through.
Meanwhile, in a small bowl, mix together the soy sauce and orange juice.
Heat a large non-stick wok or frying pan and add the oil, garlic, ginger and chilli then fry for 1 min.
Add the carrot and peppers, stir-fry for 3 mins, then add the sugar snaps and spring onions for the final min of cooking. Next the courgetti
If using, drain the noodles, then add to the vegetables, along with the soy sauce mixture.
Toss well, season, then scatter with the sesame seeds.
Serve in warm bowls and top with the sausage pieces.
So good – we had this twice!