If you like it hot, nutty and speedy, you simply can’t go wrong with this dish. Remember what they say: there’s nothing like a good toss of the wok on a weekday night.

Serves 2
Preparation: 10 minutes
Cooking time: 10 minutes

1 x 85 g (3½ oz) packet vegetable-flavoured instant noodles
2 teaspoons clear honey
1 tablespoon dark soy sauce
1 tablespoon olive oil
1 2½ cm (1 inch) piece fresh root ginger, grated
2 garlic cloves, thinly sliced
2 carrots, sliced
½ red pepper and ½ yellow pepper, seeded and sliced
175 g (6 oz) very small broccoli florets
100 g (4 oz) chestnut mushrooms, thinly sliced
6 salad onions, shredded
50 g (2 oz) salted cashew nuts

Cook the noodles according to the packet instructions, then drain. Blend the honey, soy sauce and 1 tablespoon of water in a bowl and set aside.

Heat the oil in a large frying pan or wok. Add the ginger, garlic, carrots, peppers, broccoli and mushrooms and stir-fry over a high heat for 3-4 minutes until crisp but tender. Add the salad onions and stir-fry for a further 1 minute. Toss the noodles with the vegetables and sauce and heat through, then spoon onto plates. Serve sprinkled with cashew nuts.

All recipes taken form ‘Meals in Minutes’ published by BBC Books