If you fancy a meat-free meal then look no further than this quick and easy spicy noodle dish.

Serves 4

Ready in 20 minutes

200g soba noodles

150g frozen broad beans or edamame beans

2 tsp sunflower oil

2 garlic cloves, peeled and crushed

2cm piece root ginger, peeled and grated

1 red chilli, deseeded and finely chopped

2 carrots, peeled and shredded into thin strips

100g sugar snap peas, halved lengthways

2 tbsp light soy sauce

1 tsp sesame oil

1 tbsp sesame seeds

Handful fresh coriander or parsley leaves

Sriracha sauce, to serve

1 Cook the soba noodles in a pan of boiling water following the packet instructions. Add the broad beans or edamame beans to the pan 2 minutes before the end of the cooking time. Drain and rinse under cold water and set aside.

2 Heat the sunflower oil in a large non-stick frying pan or wok over a high heat. Add the garlic, ginger and chilli and stir-fry for 1 minute. Add the carrots and sugar snap peas and stir-fry for 1-2 minutes until just tender.

3 Add the noodles and beans to the pan or wok, along with the soy sauce, sesame oil and sesame seeds. Stir-fry for a further 1-2 minutes then toss through the coriander or parsley and serve piled into warmed bowls. Drizzle with sriracha sauce, if liked.

TIP

You can replace the soba noodles with rice noodles – no need to boil first, just add straight to the wok or pan with an extra splash of water.