The leftovers serve up well for a picnic or packed lunch too!
Ingredients (for 4)
1/2 each red, yellow and green pepper, in strips
1 onion, halved then thinly sliced
2 carrots, in thin batons
1 courgette, in thin batons
1 garlic clove, finely chopped
handful of finely sliced red cabbage leaves
1 – 2 tsp grated fresh ginger, or one preserved ginger nut, chopped
1 bag fresh egg noodles
1 tbsp sunflower oil
1 tbsp sesame seeds
For the sauce
1 tbsp soy sauce
1 tbsp water
1 heaped tsp runny honey
1 tsp corn flour
1 tbsp chilli oil
1 tbsp fresh coriander, chopped to serve
Heat the oil in a wok, and cook the carrot, cabbage, onion, garlic and ginger at a high heat for 1 minute, stirring regularly. Add the other vegetables and cook for another 2 or 3 minutes.
Add the noodles and the sesame seeds, and warm through for a minute. Combine the sauce ingredients. Remove the stirfy from the heat and stir in the sauce.
Serve at once with the coriander sprinked on top.