INGREDIENTS

• 4 nests (320g) of whole wheat noodles (or brown rice noodles / buckwheat noodles)
• 2 red onions 
• 3 cloves of garlic  
• ½ a thumb-size piece of fresh ginger  
• 3 stalks of lemongrass 
• 1 medium fresh chilli 
• 2 red peppers  
• 1 yellow pepper 
• 3 tbsp water 
• 150g sugar snap peas/baby spinach
• 150g beansprouts 
• a small bunch of fresh coriander
• 3 tbsp sesame seeds 

Sauce

• 6 tbsp tamari/soy sauce
• 3 tbsp honey
• juice of 2 limes 

INSTRUCTIONS

1. Cook the noodles as per instruction. When cooked, rinse with cold water and set aside. 
2. Peel and finely chop the onions, garlic and ginger. Peel the lemongrass, cut off both the root and the top ⅓ of it, slice it lengthwise in half and chop finely. De-seed and finely chop the chilli, and the red & yellow peppers into bite sized pieces. 
3. Put the onions, garlic, ginger, lemongrass and chilli to a large frying pan/ wok together with 3 tbsp of water and sauté for 5 mins, until the onions become translucent. 
4. Add the peppers and fry for another 4 mins.  
5. Put the ingredients for the sauce (tamari/soy sauce, honey and lime juice) into a small bowl and stir.
6. Add the sugars snaps/baby spinach, bean sprouts, noodles and the sauce to a pan. Stir on a medium heat, until all the noodles start turning brownish from the sauce. 
7. Take off the heat when everything is piping hot. Garnish with chopped coriander and sesame seeds.