For the sauce:
2 garlic cloves, crushed
1 x 2cm piece ginger, crushed
1 tsp sesame oil, plus extra for frying
2 tbsp soy sauce
1 tbsp honey or maple syrup
1 tsp sesame seeds, plus extra for garnish
For the stir-fry:
4 nests medium egg noodles
1 red onion, sliced
1 garlic clove, crushed
2 heads of pak choi
1 red and yellow pepper, sliced
1 courgette, sliced
Red chillies, sliced
1 spring onion, sliced
- In a jug, combine all of the ingredients for the sauce. Season with salt and pepper and set aside.
- Cook the noodles according to package instructions. Drain and set aside.
- Heat the sesame o in a wok or large pan over a high heat. Add all of the vegetables and cook for 2-3 minutes. Add the sauce and continue to toss for 2-3 minutes or until the vegetables are just tender.
- Add the noodles and toss until coated in the sauce. Serve with sliced chillies, sesame seeds and sliced spring onion.
Per Serving: 375kcals, 7.7g fat (1.3g saturated), 68.1g carbs (15.3g sugars), 13.3g protein, 11g fibre, 1.167g sodium