Hakka Inspired Noodles

a) Pour the boiled water into a medium saucepan with 1/2 tsp salt on high heat.

b) Add the noodles to the water and cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

a) While the noodles cook, heat the sesame oil in a large frying pan on medium-high heat.

b) Once hot, add the onion, pepper and mushrooms. Stir-fry until just soft, 5-6 mins. 

a) Whilst the veg cooks, trim and peel the carrot.

b) Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

a) Once the veg has softened, add the garlic, ginger puree and curry powder. Cook for 30 secs.

b) Stir the teriyaki sauce, cooked noodles and carrot ribbons into the cooked veg. Toss until coated and piping hot.

c) Taste and season with salt and pepper if needed.