What you need
2 tbsp sesame oil
8 tbsp Nando’s Garlic PERi-PERi Sauce
3 tbsp light soy sauce
2 limes, 1 juiced and 1 cut into quarters
thumb-sized piece of ginger, peeled and finely grated
200g sugar snap peas
300g Tenderstem broccoli, halved lengthways then cut into pieces
2 large carrots, cut into matchsticks
250g flat rice noodles
small bunch of coriander, roughly chopped
4 tsp black sesame seeds
Let's make it
Step 1
To make the sauce, mix half the sesame oil with the Nando’s Garlic PERi-PERi Sauce, soy sauce and lime juice in a small jug, then set aside.
Step 2
Add the remaining sesame oil to a large non-stick frying pan or wok over a medium-low heat, then cook the ginger for 1 min. Turn up the heat to medium-high, then add the sugar snap peas, broccoli, carrots and 2 tbsp water. Stir-fry for 5-7 mins, or until the vegetables are tender.
Step 3
Meanwhile, cook the noodles in a large pan of boiling water for 4-5 mins, then drain.
Step 4
Add the noodles and the sauce to the wok and stir well to combine. Sprinkle over the coriander and sesame seeds, then serve with the lime wedges on the side.