1 tbsp vegetable oil
handful runner beans, sliced
¼ red pepper, sliced
55g/2oz peas
100g/3½oz egg noodles, cooked according to packet instructions, drained
30g/1oz salted peanuts
¼ green chilli, chopped
1 tsp soft brown sugar
2 tbsp chopped fresh mint
2 tbsp chopped fresh basil
2 tbsp chopped fresh coriander
1 tsp soy sauce
150ml/5fl oz vegetable stock
1 tsp honey
½ lime, zest and juice
Heat the oil in a wok over a medium to high heat. When the oil is smoking, stir-fry the beans, pepper strips and peas for 3-4 minutes. Add the cooked noodles and stir-fry for a further 3-4 minutes.
For the laksa sauce, blend the peanuts, chilli, sugar, herbs and soy sauce in a food processor and pulse to a paste.
Pour the stock into a saucepan, bring to the boil then reduce the heat until the mixture is simmering. Stir in the paste until well combined. Add the honey, lime zest and juice, then return the mixture to the boil and cook for 1-2 minutes.
To serve, spoon the stir-fried vegetables into a large soup bowl and ladle the laksa sauce on top.
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