Stir-fries are a brilliant way of getting lots of veggies into your diet without compromising on taste.This one is full of zingy flavours and healthy, tasty veg. Don’t be put off by Chinese cabbage — it’s a great standby vegetable which will last quite a while in the fridge and works well in stirfries such as this one or eaten raw in a crunchy Asian salad.

Serves four
250g noodles of your choice
2 tbsps soy sauce
1 tsp honey
Juice of 1 lime
1 red pepper, thinly sliced
2 carrots, grated or sliced in thin matchsticks
head Chinese cabbage, roughly shredded
1 red onion, sliced into thin half moons
2 cloves garlic, finely minced
1 red chilli, finely chopped

Cook the noodles according to the instructions on the packet, drain and set aside.

Whisk together the soy sauce, honey and lime juice in the bottom of a large bowl. Add in the chopped veggies, except for the onion, garlic and chillies, and toss until everything is combined.

Heat the oil in a wok or large frying pan until it’s very hot, add the onion, chilli and garlic and stir-fry for about 40 seconds.

Add in the veggies and stir fry until they are tender. You can check this by taking a bite.

Then add the noodles and toss in with all the veggies until combined, then fry for a further minute.

Serve straight away or allow to cool then pop in a lunchbox for the next day.