Ingredients

• 330ml stock (any you like),
• Squeeze chilli paste, to taste,
• 2 tsp soy sauce,
• 1 sheet straight-to-wok noodles,
• Handful stir-fry vegetable,
• Crushed peanut

Method

1. Bring the stock to the boil in a saucepan, stir in a squeeze chilli paste and soy sauce, then drop in 1 sheet straight-to-wok noodles.
2. Simmer for a few mins until all the noodles have separated.
3. Add a handful stir-fry veg, reserving any leafy bits until later.
4. Simmer for 1 min until the veg is just tender.
5. Stir in the leafy veg, then simmer for 1 min more.
6. Serve in a deep bowl, scattered with crushed peanuts.