330ml stock (any you like)
squeeze chilli paste , to taste
2 tsp soy sauce
1 sheet straight-to-wok noodle
handful stir-fry vegetable
crushed peanut

1, Bring the stock to the boil in a saucepan, stir in a squeeze chilli paste and soy sauce, then drop in 1 sheet straight-to-wok noodles.

2, Simmer for a few mins until all the noodles have separated.

3, Add a handful stir-fry veg, reserving any leafy bits until later.

4, Simmer for 1 min until the veg is just tender. Stir in the leafy veg, then simmer for 1 min more.

5, Serve in a deep bowl, scattered with crushed peanuts.