• Ingredients:

    225g (7 1/2oz) dried or fresh egg noodles

    1tbsp sesame oil, plus more to serve

    1 1/2tbsp groundnut or vegetable oil

    2-3 garlic cloves, chopped

    50g (2oz) carrots, shredded

    50g (2oz) mangetout, trimmed and shredded

    3tbsp spring onions, finely chopped on the diagonal

    1 red pepper, shredded

    pinch sugar

    2tsp light soy sauce

    2tsp dark soy sauce

    1tbsp rice wine or dry sherry

    Directions:

    Cook the noodles following the packet instructions. Drain and cool under the cold tap. Transfer to a bowl and toss with the sesame oil. Set aside. 2 heat the wok over a high heat and add the groundnut oil. When smoking, stir-fry the g

    arlic for 10 seconds, then add the carrots, mangetout, spring onions and red pepper.

    Cook for 1 minute, then add the noodles, sugar, soy sauces, rice wine, season with white pepper and salt. Drizzle over a little sesame oil and toss to coat. Serve immediately.