Speedy Peanut & Vegetable Noodles

Deseed the red and yellow peppers (scrape the seeds and pith out with a teaspoon) and cut them into thin strips (as finely as you can!)

Combine the peanut butter, tahini paste and 3 tbsp [6 tbsp] boiled water in a small bowl with a whisk until smooth

Add the fresh chilli jam, toasted sesame oil, honey, rice vinegar and soy sauce sachets and mix to combine – this is your peanut & sesame sauce

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the yellow and red pepper strips and cook for 3-4 min or until beginning to char 

Meanwhile, trim then slice the spring onions lengthways into strips, then into three 

Top, tail, peel and grate the carrot[s] 

Bash the roasted peanuts with a rolling pin until roughly crushed (keep them in the bag so you don't lose any!)

Boil a kettle

Once the peppers are charred, add the chopped spring onion and cook for 2 min further or until softened

Meanwhile, add the fine egg noodles to a pot and cover with boiled water until fully submerged

Bring to the boil over a high heat and cook for 1-2 min until tender with a slight bite

Once cooked, drain the noodles, reserving a cup of starchy noodle water

Once done, add the cooked noodles to the vegetable pan with the peanut & sesame sauce

Reduce the heat to medium, add the grated carrot and give everything a good old mix up until the sauce sticks to the noodles – these are your nutty sesame & vegetable noodles

Tip: add a splash of starchy noodle water to loosen the mixture if it's looking a little dry!