Ingredients
2 tbsp vegetable oil
½ onion, peeled, finely sliced
½ red pepper, sliced
1 handful sugar snap peas, halved lengthways
85g/3oz egg noodles, cooked according to packet instructions, drained
2 tbsp soy sauce
1 tbsp sesame oil
Method
1. Heat the oil in a wok over a medium heat until the oil is smoking. Stir-fry the onion and pepper over a medium heat for 3-4 minutes, until softened.
2. Add the sugar snap peas and cooked noodles to the pan and stir-fry for a further 3-4 minutes.
3. Stir the soy sauce and sesame oil into the noodle mixture and serve immediately.
