1 tbsp. sesame oil

2 garlic cloves, finely chopped

½ chilli pepper, chopped (optional)

1 thumb size piece ginger, peeled and grated

7 oz. button mushrooms, stemmed and chopped in half

4 oz. mini corn, cut in halves

2 oz. mangetout

1 red bell pepper, sliced

1 tbsp. soy sauce, plus extra to serve

1 tbsp. hoisin sauce

Salt and pepper, to taste

5 ½ oz. dry (medium) egg noodles (about 3 nests)

To serve

1-2 tbsp roasted and salted peanuts, roughly chopped

Handful fresh coriander, roughly chopped

1. Fill a medium sized pot with water. Place over a medium-high heat and bring to boil. Next, reduce the heat to a simmer.
2. In a large pan or wok, heat the oil over a medium-high heat. Next, add the garlic and chopped chilli pepper and stir for 2 minutes. Next, stir in the ginger for 30 seconds.
3. Add the mushrooms and cook for about 3 minutes or until they just start to soften. Next, add the vegetables, then stir briefly. Mix the soy sauce and hoisin together then pour all over the vegetables. Continue to stir fry until the vegetable start to soften but still have a bit of crunch. Season with salt and pepper, then remove from the heat.
4. Cook the noodles in the pot with the boiling water for 5 minutes or until ‘al dente’. Drain the noodles and then immediately add to the stir fry. Mix well until the noodles are also thoroughly coated with the soy and hoisin mixture.
5. Serve with chopped peanuts on top and a sprinkling of coriander. Enjoy!