Ingredients: Serves 4

(Option: add chicken or beef – get creative with whatever veggies you have: broccoli, mushrooms, courgettes etc.)

• 200g dry noodles – rice or wholewheat is a good options
• 1 large red pepper, sliced
• 1 large carrot, sliced thinly – using a peeler is a good idea
• 2 spring onions, finely chopped for serving
• 100g mangetout / sugar snaps
• 100g bean sprouts
• 1 clove garlic, grated
• 3 tablespoons oyster sauce
• 1 tablespoon soy sauce, low salt
• 1 juice of a lime
• ½ tsp honey
• 1 tbsp sesame oil

Method:

1. Place the dried noodles in a heatproof bowl and add boiling water from the kettle. They will take approximately five minutes to cook. When the noodles are cooked, drain them in a sieve and rinse the noodles under cold water – set aside.
2. In a large pan or wok, over a medium heat, add the sesame oil then add the garlic.
3. Fry for a couple of minutes then add in your chopped veggies, apart from the spring onions – make sure the carrot is thin so that it cooks fast – stir occasionally for 5 minutes until tender.
4. Combine the ingredients for the sauce in a separate bowl –  add more soy sauce or honey to your liking.
5. Once veggies are cooked, add the noodles and the sauce, combine well.
6. Serve with chopped spring onion and if you wish some roasted, chopped peanuts.