Zesty veggie noodles

• flat rice noodles↗150g g
• soy sauce↗6 tbsp tbsp
• orange juice↗5 tbsp tbsp

  plus ½ tsp finely grated zest

• sugar↗1 tsp tsp
• cornflour↗½ tsp tsp
• sunflower oil↗1 tbsp tbsp
• grated fresh ginger½ tbsp tbsp
• garlic cloves↗2

  finely chopped

• dry sherry↗2 tbsp tbsp
• red peppers↗2

  seeded and sliced

• carrots↗2

  finely sliced

• courgettes↗2

  cut into fine strips

• mangetout↗100g g

  sliced

• can water chestnuts220g g

  sliced

• bunch spring onions↗1

  shredded

Step-by-step instructions

1. 1

   Put the noodles in a large bowl, cover with boiling water for 4 minutes, then drain and quickly rinse with cold water.

2. 2

   Meanwhile, mix the soy sauce, orange juice and zest with the sugar and cornflour and set aside. Heat the oil in a wok, add the ginger and garlic and fry for 1 minute. Add the sherry and the peppers and fry for a minute more. Tip in the rest of the vegetables, except the water chestnuts and spring onions, and fry for another 3 minutes.

3. 3

   Stir in the water chestnuts and spring onions, keeping a few spring onions for a garnish. Add the sauce and noodles and stir fry until hot. Sprinkle with the remaining spring onions and serve straight from the wok.