If you had a bit too much meat recently, there's almost nothing better than a vegetable stir fry with noodles. Light, delicious and uplifting.
sweet red and orange peppers
sesame seeds (toasted)
toasted sesame oil
Chinese egg noodles
Cut the peppers and carrots into thin slices and the spring onions into 1-inch-long pieces.
Slice the garlic thinly and the chilli into little pieces.
Bring a pot with salted water to the boil.
Toast the sesame seeds in a dry hot wok until golden. Careful, they jump a little bit. Then set aside.
Add some oil to the still hot wok and add the vegetables, stir for a minute, then add the garlic. Again stir for a minute.
Cook the Chinese noodles for three to four minutes while you're stirring the vegetables.
Add a little water, soy sauce and the honey, then the sesame oil. Turn the heat down, stir from time to time.
When the noodles are ready, drain and add to the wok. Mix all together and serve with the sesame seeds.