This recipe takes less that 30 minutes to make and is the perfect midweek meal. You can also use any veg you want in it, so it can be a great opportunity to use stuff up. Add an extra chilli if you like it really hot!
2 Nests of dry noodles
1 Pak Choi
1 Red onion
1 Red pepper
2 handfuls of spinach
1 tablespoon of siracha or other chilli sauce
2 tablespoons of soy sauce
1 thumb-sized piece of ginger
1 clove of garlic
1 teaspoon of oil
Picked red cabbage to garnish
Chop the carrot and courgette into small circles. Chop the onion into semi-circular strips and the pepper into thin slices. Chop the ginger, chilli and garlic finely. Fry the onion, courgette, pepper, carrot, ginger and chilli in the oil until softened in a big sauce pan. Have the heat quite high and add a little water if needed to stop the veggies from burning.
Add the soy sauce and chilli sauce and mix through. Then place the dried noodles into the pan. Pour in enough boiling water to cover the noodles and veggies. Squeeze in all the juice from the lime.
Separate the leaves of the Pak Choi and add them to the boiling pot. Continue to heat for 2-5 minutes, until noodles are cooked and the Pak Choi is soft.
Using a ladel or large spoon place the noodles and veggies into a bowl and then pour over the liquid. Top with picked red cabbage (or sliced spring onion if you prefer).