River Cottage

This summery dish is packed with fresh veg and is a real crowd pleaser

Serves 12

• Sunflower oil
• 8 small onions, thinly sliced
• 3-4 cloves garlic
• 1 bunch spring onions, chopped
• 8 courgettes, sliced
• 1 bunch spring onions, chopped
• Handful of French or runner beans, or a mix of both
• Handful of mange tout
• 1 cabbage, thinly shredded
• 2 handfuls of garden fresh peas, podded
• 2 handfuls of broad beans, podded
• 2 large handfuls of mixed leaves, e.g. chard or perpetual spinach
• Plenty of chives, onion stalks and coriander, chopped
• 1kg ready cooked noodles
• Soy sauce
• Sesame oil

1. Heat the wok to a high temperature and add a splash of sunflower oil.

2. When the oil is smoking hot add the sliced onions giving them a good stir in the wok, then add the garlic. Continue adding the ingredients one by one giving the everything a good stir after each addition.

3. When all the vegetables have been added, throw in the chives, onion stalks and coriander, followed by the cooked noodles. Give everything a good stir and season with soy sauce and sesame oil. Toss to coat evenly and serve.