Mangetout and Sesame Stir-Fry Noodles

Ingredients

• 350 mangetout, topped and tailed
• 250 dried medium egg-free wheat noodlesuse rice noodles to make gluten-free
• 2 tbsp sunflower oil
• 4 garlic cloves, finely sliced
• 3 cm fresh root ginger, peeled and cut into fine matchsticks
• 1 red chilli, finely sliced
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice vinegar
• 2 tsp toasted sesame oil
• 4 spring onions, cut into 3cm lengths
• 1 tbsp toasted sesame seeds (optional)

Contains: cereals gluten, eggs, sesame, soya, sulphites.

Method

1. Cook the noodles according to the packet instructions, then drain and rinse under cold water. Toss with a small splash of sunflower oil to prevent sticking and set aside.About 5 min
2. Mix together the light soy sauce, dark soy sauce, and rice vinegar in a small bowl and set beside the hob — you want everything ready before the wok gets hot.
3. Heat a large wok over the highest flame you have until it begins to smoke. Add the sunflower oil and swirl to coat, then add the garlic, ginger, and chilli. Stir-fry for 45 seconds until fragrant and just starting to colour.About 2 min
4. Add the mangetout and toss constantly for 2 minutes. The pods should blister in places but remain bright green and noticeably crunchy. Do not be tempted to reduce the heat.About 2 min
5. Add the drained noodles and pour the soy mixture over everything. Toss vigorously for 1 to 2 minutes until the noodles are heated through and evenly coated.About 2 min
6. Remove the wok from the heat. Add the spring onions and drizzle over the sesame oil, then toss once more. Divide between four bowls and scatter over the sesame seeds if using.