Stir fry noodles

Ingredients

• 125 g egg noodles
• 60 g carrot
• 100 g red pepper
• 40 g spring onion
• 20 g chives
• 20 g fresh basil
• 3 clove garlic
• 3 tsp lofoten seaweed wok & greens spice blend
• 1 tbsp soy sauce
• 2 tbsp neutral oil
• 1 x lime
• 1 tsp salt
• 2 tbsp sesame seeds

Method

1. Prepare the vegetables. Chop the carrot and red pepper into matchsticks. Finely chop the spring onions and separate the whites from the greens. Roughly chop the fresh herbs, and finely slice the garlic.
2. Bring 1 – 2 litres of water to boil. Cook the noodles according to packet instructions, then drain and rinse well with cold water. Set aside.
3. Heat the oil in a large frying pan or wok over a high heat. When the oil is smoking, add the vegetables and sear for 2 minutes. Season with the Wok & Greens spice blend, then add the soy sauce, salt and the juice from half a lime. Reduce the heat to medium.
4. Add the noodles to the pan, and mix well until heated through. Stir through the chopped herbs. Finish with sesame seeds and a lime wedge.