Crispy Roasted Noodles with Stir Fried Vegetables

Ingredients

• 2 packs Sesame & Peanut noodles
• 2 tbsp vegetable oil
• 1 large clove garlic, thinly sliced
• 2cm piece root ginger, peeled and grated
• 4 spring onions, sliced
• 1 carrot, peeled and sliced
• 1 red pepper, cut into strips
• 100g baby sweetcorn, halved lengthways
• 100g mangetout, halved diagonally
• Sesame seeds, to garnish

Method

1. 1Preheat the oven to 180°C and line a baking tray with baking paper.
2. 2Cook the noodles as per the pack and coat with the sauce sachet, setting the other flavour sachets aside.
3. 3Divide the noodles into 4 loose discs, about 16cm wide, on the tray. Separate the strands so they crisp fully. Roast for 10 minutes, flip carefully and cook for 10 minutes more until crisp and golden.
4. 4Heat the oil in a wok over a medium-high heat. Add the spring onions, garlic and ginger and stir fry for 1 minute, then reduce the heat to medium.
5. 5Add the carrot, red pepper and sweetcorn and cook for 3–4 minutes, keeping everything moving. Add the mangetout and stir fry for 3 minutes more.
6. 6Pour over the remaining sachets and cook for another 2–3 minutes until the vegetables are cooked but still crisp.
7. 7Serve the stir fry on the roasted noodles and garnish with sesame seeds.