Vegetable stir-fry

• medium egg noodles↗250g g
• tomato purée↗1 tbsp tbsp
• soy sauce↗2 tbsp tbsp
• sweet chilli sauce↗2 tbsp tbsp
• sunflower oil↗1 tbsp tbsp
• ginger↗small piece of

  peeled and grated

• stir-fry vegetables300g g
• red chilli↗1

  deseeded and chopped (optional)

Step-by-step instructions

1. 1

   Bring a pan of water to the boil. Add the noodles, bring back to the boil and cook for 4 mins, then drain well. Mix the tomato purée, soy and chilli sauce in a small bowl with 150ml water.

2. 2

   Meanwhile, heat the oil in a large pan or wok, add the ginger, vegetables and red chill (if using), then stir-fry for 2 mins. Add the noodles and sauce and cook for a further 2-3 mins until everything is piping hot.