Cook 250g Asian noodles (of choice) according to packet instructions. Drain and set aside.

Chop up a selection of vegetables*: 2 carrots (into matchsticks), 2 red peppers (sliced thinly), 1 red onion (sliced), a bunch of purple sprouting broccoli (slice the stalks thinly, shred the leaves and separate the florets). Set aside.

Next, finely chop 3 garlic cloves, a 2cm piece of ginger, and thinly slice 2 spring onions. Set aside.

In a small bowl mix together 150ml vegetable broth, 3-4 tbsp soy sauce (light, dark, tamari, or a combo of these), 2 tbsp Chinese rice vinegar, 2 tbsp honey (or agave syrup), 1 tbsp Chinese wine or sherry (optional) and 2 tsp roasted sesame oil. Stir in1 tbsp cornstarch.

In a wok set to a medium-high heat, heat 1 tbsp vegetable oil. Add the garlic and ginger and stir fry for 1 minute. Add the vegetables (omitting the spring onions) along with a sprinkling of smoked paprika powder  (optional) and stir fry for 5 minutes, till the vegetables are just tender. Add the noodles and  stir to combine.

Stir the sauce again (the cornstarch will have set at the bottom), add to the wok, and stir to combine – adding 1 tbsp crushed Szechuan dried peppers (optional). Continue stirring for 2 minutes before turning off the heat and adding in the spring onions and a sprinkling of roasted sesame seeds.

Serves 4.

* Other vegetables you could use include: courgettes, mangetout, mushrooms, bok choy, baby corn.