Haddock & Mangetout Noodle Stir-Fry

Boil a kettle

Peel and chop the red onion[s] into small petals

Top, tail and chop the carrot[s] into thin batons

Slice the mangetout in half lengthways

Peel (scrape the skin off with a teaspoon) and chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

Add the wholewheat noodles to a pot, cover them with boiled water until fully submerged and stir for 10 secs to separate the noodles

Set aside to soak for 4 min, then drain the soaked noodles and return to the pot

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a medium-high heat

Once hot, add the carrot batons, onion petals and halved mangetout with a pinch of salt

Cook for 5-6 min or until softened

While the vegetables are cooking, combine the soy sauce and rice vinegar with 1 tsp [2 tsp] sugar – this is your stir-fry sauce

Trim, then slice the spring onion[s]

Once the veg has softened, add the chopped garlic and ginger and cook for 1 min, then transfer everything to the pot with the drained noodles, reserve the pan

Return the reserved pan to a high heat with 1 tbsp [2 tbsp] vegetable oil, then pat the haddock bites dry with kitchen paper

Once hot, add the haddock bites (unevenly sized haddock bites? Chop any larger ones into bite-sized pieces!) with a grind of black pepper and cook for 1-2 min on each side or until cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

Add the stir-fry sauce to the noodles and veg and give everything a good mix up until well combined - this is your mangetout stir-fry