a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.

b) Halve the pepper and discard the core and seeds. Slice into thin strips.

c) Halve the lime. Crush the peanuts in the unopened sachet using a rolling pin.

d) Cut the Tenderstem® into thirds.

a) When your pan of water is boiling, add the noodles and cook until tender, 4 mins.

b) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

a) While the noodles cook, heat a drizzle of oil in a large frying pan or wok on high heat.

b) Once hot, add the mushrooms, pepper and broccoli. Stir-fry until starting to soften, 4-5 mins.

c) Add the mangetout and stir-fry until tender, 1-2 mins.

d) Stir in the ginger, garlic & lemongrass puree and cook for 1 min more.

a) Add the cooked noodles, soy sauce, ketjap manis and sugar for the sauce (see pantry for amount) to the veg pan with a splash of water if you feel it needs it.

b) Stir-fry until everything's combined and piping hot, 1-2 mins. Add a squeeze of lime juice to your taste.

c) Once cooked, divide the noodle stir-fry between your serving bowls and cover with foil to keep warm.

a) If you're adding an egg, wipe out the (now empty) pan and pop back on high heat with a drizzle of olive oil. TIP: Use a frying pan if you were using a wok.

b) Once hot, crack in the eggs (1 per person).

c) Cook until the egg whites are cooked and the yolk is the firmness you desire, 4-5 mins. Lower the heat as needed.

a) When ready, top your veggie stir-fry with the fried eggs (if using).

b) Scatter over the peanuts and serve with any remaining lime wedges for squeezing over. 

Enjoy!