Cooking notes

• Serves 4 small bowls.

• Best for quick weeknights, especially if you’ve a food processor for the veggies.

Ingredients

For the sauce:

• 3 tablespoons light soy sauce

• 1 teaspoon sesame oil

• 1 teaspoon sugar

For the noodles:

• 420 gms of cooked noodles (about 3 cakes of cooked instant noodles)

• 1 tablespoon + 1 teaspoon vegetable oil

• 3 cups of chopped veggies (I used 4 spring onions, 1 onion, 1 green bell pepper, 4-5 French beans, 2 small carrots, ½ broccoli)

Method

1. Prepare the noodles as instructed on the packet. Once drained from the boiling water, rinse them under regular/cool water.

2. Add a teaspoon of vegetable oil to prevent them from sticking, and keep aside.

3. For the sauce, mix together the 3 ingredients, i.e. soy sauce, sesame oil and sugar.

4. Heat the tablespoon of vegetable oil in a non-stick frying pan or a skillet.

5. Add the vegetables and stir fry until they're tender but still crunchy - this took me 5 minutes.

6. To this, add the cooked noodles and about 3/4th of the prepared sauce.

7. Toss well and give it a minute on the heat. Add more sauce if needed, and then remove from the heat.

8. Enjoy hot or pack into boxes for your weekday lunch!