Spicy vegetable and cashew ramen

Method

1 Heat the vegetable oil in a wok or large frying pan. Add the sugar snap peas, peppers, aubergines, mushrooms, garlic, chilli and ginger, and stir-fry for 4-5min.

2 Add the soy sauce, brown sugar and chicken or vegetable stock. Simmer for 5min.

3 Meanwhile, cook the noodles in a large pan of boiling water for 2-3min, or according to packet instructions, until just tender. Drain well.

4 Divide the noodles between four bowls, then pour over the vegetables and some of the broth.

5 Scatter over the cashews or peanuts, add the chopped coriander, then serve.

Cook's note

Ramen noodles are fresh Japanese-style noodles made from wheat flour, eggs and water. They're great for adding to hot noodle soups, or mixing with a sauce in stir-fries.