1 bundle of rice noodles
Veg bouillon powder or half a stock cube
Half a courgette, finely sliced (use a mandolin if you have one, or a normal veg peeler works great)
A spring onion, finely sliced
A handful of frozen peas
A handful of frozen sweetcorn kernels
A small bunch of fresh mixed herbs, roughly chopped (I used mint and coriander)
Freshly ground black pepper
A dribble of sesame oil
Method
1. Begin by soaking your rice noodles according to the instructions on the pack. Chuck in a teaspoon of bouillon powder or half a stock cube to flavour the noodles a little and for the last few minutes the peas and sweetcorn. The peas and sweetcorn don't really need any cooking, just defrosting.
2. While your waiting for the noodles, fry off the courgette strips and spring onion with the oil over a high heat for a couple of minutes until they just start to colour.
3. When the noodle time is up, drain and plate up. Tip the courgette on top. Scatter over the herbs and add a little more sesame oil and a grind of pepper.
4. Chomp.
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