- 1tbsp vegetable oil
- 100g (4oz) frozen soy (edamame) beans
- 100g (4oz) sugar-snap peas
- 150g (5oz) asparagus tips
- 2 x 300g packets fresh egg noodles
- 1tbsp soy sauce
- 2tsp sesame oil
Place the vegetable oil in a large saucepan or wok and, when hot, add the soy beans, sugar-snaps and asparagus tips. Stir-fry for a couple of minutes, adding a couple of tablespoons of water, then add the noodles and soy sauce. Continue to stir-fry until thoroughly heated through. Sprinkle with the sesame oil and serve immediately.