Korean Inspired Bulgogi Vegetable Noodle Stir-Fry

a) Heat a drizzle of oil in a large frying pan on high heat. 

b) Add the broccoli, baby corn and carrot and stir-fry until starting to soften, 5-6 mins.

c) Meanwhile, pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to the boil. 

d) Add the noodles and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together.

a) Once the veg has started to soften, add the mushrooms with a drizzle more oil (if needed).

b) Turn the heat down to medium-high and stir-fry until browned, 5-6 mins.

c) Meanwhile, peel and grate the garlic (or use a garlic press).

d) Cut the lime into wedges.

a) Once the mushrooms have browned, add the garlic and fry, 30 secs.

b) Add the bulgogi sauce, soy sauce and water for the sauce (see pantry for amount). 

c) Bring to the boil and simmer, 30 secs. 

a) Add the cooked noodles. 

b) Toss everything together so the noodles are well coated.

c) Remove from the heat. 

d) Squeeze in some lime juice.