Ingredients
Noodles
1 tbsp tomato purée
2 tbsp soy sauce
2 tbsp sweet chilli sauce
1 tbsp sunflower oil
small piece fresh root ginger, grated
Chopped Vegetables
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Method
Bring a pan of water to the boil. Add the noodles, bring back to the boil and cook for 4 mins, then drain well.
Mix the tomato purée, soy and chilli sauce in a small bowl with 150ml water.
Meanwhile, heat the oil in a large pan or wok, add the ginger and vegetables and stir-fry for 2 mins.
Add the noodles and sauce and cook for a further 2-3 minutes until everything is piping hot.
Serve with fried chicken or sasuages.