Enjoy a quick and easy dish with enough spice to kick your tastebuds. You can choose to make this vegetarian friendly with tofu or to add some chicken for a meaty alternative.


  • 300g of egg noodles
  • 1 aubergine (eggplant)
  • 1 courgette
  • 3 peppers, one of each colour
  • 3 spring onions
  • 1 thumb-size piece of freshly grated ginger
  • 4 cloves of garlic 
  • 1 red chilli pepper (use a quarter if you are sensitive to spice)
  • 2 tablespoons of soy sauce
  • 1 teaspoon of miso paste
  • 1 cup of beansprouts
  • Chilli flakes
  • Freshly grated turmeric
  • A handful of mushrooms
  • Salt 
  • Pepper
  • Half a finely sliced red onion
  • 250g of quartered, chopped Pak Choi
  • * Optional 500g of diced chicken breast
  • A handful of roughly chopped cashews nuts or peanuts to garnish
Chicken Marinade
  • 3 grated cloves of garlic
  • 1/2 inch of freshly grated ginger
  • Paprika
  • Dried Thyme
  • 1 tablespoon of soy sauce
  • 1 crumbled chicken stock cube
  • 1 tablespoon of honey


Mix the ingredients for your marinade together, add your chicken pieces and leave it to coat for at least 2-hours.

  • Finely slice all of your vegetables, grate your ginger and garlic. Chop your chillis.
  • Lightly dry fry your cashew nuts in a pan.
  • Cook the noodles in a large pan of boiling water for 5 minutes (or follow the instructions on the packet), then drain and refresh with cold water.
  • Add the chicken or Aubergine to the wok and stir fry until browned. Ensure that your meat is cooked.
  • Add the white part of the onions, ginger and garlic and stir fry for roughly 1 minute.
  • Add all of the vegetables, soy sauce, miso paste and noodles mix until there are no clumps of noodles and everything is combined. 
  • Taste for seasoning and adjust if necessary. Add a little water to create a sauce.
  • Remove the pan from the heat, and top your noodles with the lightly toasted nuts.