• Boil a pot of salted water for the noodles.
• When the water is boiling, add the noodles.
• Cook until softened, 4-6 mins.
• Drain in a sieve and return to the pot, off the heat.
• Drizzle with oil and toss to prevent sticking.

• Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
• Trim and halve the green beans.
• Zest and quarter the lime.
• Peel and grate the garlic (or use a garlic press).
• Trim the pak choi then quarter lengthways.

• Place a pan over medium-high heat (without oil).
• Once the pan is hot, fry the green beans, bell pepper and pak choi until starting to char, 4-5 mins. 
• Add the chilli flakes (use less if you don't like spice), lime zest and garlic.
• Fry until fragrant, 30 secs.

NOTE: Adding tofu? Chop into 2cm cubes, season as instructed and fry in the hot pan for 4-5 mins, before adding the veg.

• Add 100ml water (per 2P), the juice of two lime wedges (per 2P), teriyaki sauce and hoisin sauce to the pan.
• Stir together and bring to the boil.

• Add the drained noodles to the sauce.
• Toss until coated and warmed through, 1-2 mins.
• Add another splash of water to loosen the sauce if needed. Season to taste with salt and pepper.

• Divide the noodles between bowls.
• Scatter over the crispy onions.
• Serve remaining lime wedges alongside for squeezing over.