Heat the sesame oil in the sesame seed frying pan, add the sugar-snap peas and stir-fry for 1 minute. Add the noodles to the vegetable mixture and use tongs to mix them through as they heat up.

Add the duck and stir-fry for 1 more minute. Put the noodles in a heatproof bowl, cover with boiling water, then drain immediately. Add to the wok and toss well over a high heat. Add the bean ...

Add beans and corn; stir-fry for 2 minutes or until vegetables are almost tender. 3. Add sauces, noodles and the white part ...

Udon noodles cooked sensationally with a blast of flavours. Vegetables like Bell peppers, mock duck and a host of other spicy ingredients added to take it a notch up.

This dish showcases chewy glass noodles mingled with tender strips of beef and a vibrant medley of vegetables, including carrots, spinach, onions and mushrooms. Often a staple at birthday ...

This recipe's stir-fry sauce includes both orange and lime for a huge hit of citrus, and that coats a medley of chicken ...

Cook the rice noodles. Meanwhile, heat the oil in a frying pan, and then add the chillies, ginger, garlic and green pepper. Stir-fry for four minutes. Add the beef, lime juice and soy sauce.

You can substitute the similar wood ear mushrooms. Serve these noodles with fresh lime juice and sambal belacan - chilli shrimp paste, which you can either buy (it comes in jars) or make yourself.

As in all stir-fried dishes all the ingredients need to be prepared, ready to use, as the cooking is fast and you don’t want it overcooked.

Serve with your favourite noodles, drizzled with a little sesame oil and topped with some toasted sesame seeds. Tip: You can buy crushed chilli and ginger in a tube in the vegetable section of New ...