Vegetable stir-fry with noodles

Ingredients:

1.  225gm/8oz pack broad ribbon egg noddles

2.  2 tbsp sunflower oil

3.  1 garlic clove, sliced

4.  2 carrots, thinly sliced diagonally

5.  145gm/5oz green beaans, halved

6.  145gm/5oz broccoli florets

7.  1 red pepper (capsicum), deseeded and cut into matchsticks

8.  4 spring onions, thinly sliced diagonally

For the sauce:

1.  4 tbsp smooth peanut butter

2.  1 tbsp tomato puree

3.  1 tbsp balsamic vinegar

4.  sea salt and freshly ground black pepper

5.  chopped fresh coriander (cilantro), to garnish

6.  lemon wedges, to serve

Method:

1.  Cook the noodles according to the packet instructions, then drain well. Meanwhile, make the sauce: mix together the peanut butter, tomato puree, balsamic vinegar and seasoning, with 4 tbsp of cold water. Set aside.

2.  Heat the oil in a wok or large frying pan until very hot. Add the garlic, carrots and green beans and stir-fry for 2 minutes or until lightly coloured. Add the broccoli and stir-fry for 2-3 minutes or until softened. Add the red pepper (capsicum) and spring onions, then cook for a further 1 minutes.

3.  Add the sauce, 125ml/4fl oz water and the drained noodles. Combine well and stir-fry for 4-5 minutes or until everything is hot. Garnish with chopped fresh coriander (cilantro) and serve with fresh lemon wedges to squeeze over.