The secret to a simple, satisfying stir-fry is making sure there are plenty of different textures to keep each mouthful interesting. This Chinese stir-fry has crunchy sugar snaps, sticky sweet root veg and chewy noodles, topped with toasted sesame seeds.
- 2 x 350g bags diced butternut squash and sweet potato mix1 tbsp vegetable oilabout 250g/9oz black bean stir-fry sauce (brands vary)2 tbsp sesame seeds2 tsp sesame oil200g/7oz sugar-snap peas3 x 150g packs straight-to-wok medium or thick noodles, heated according to the packet instructions
Tip the diced vegetables and vegetable oil into a large wok. Fry over a high heat, stirring, for about 5 minutes, until the vegetables begin to take on some colour. Add the sauce with 300ml/½ pint water and leave to bubble, stirring occasionally, for 12–15 minutes, until the sauce has reduced and the vegetables are cooked through.
Meanwhile, tip the sesame seeds into a frying pan and toast until golden brown, then tip into a bowl to stop them cooking further.
Heat the sesame oil in the sesame seed frying pan, add the sugar-snap peas and stir-fry for 1 minute.
Add the noodles to the vegetable mixture and use tongs to mix them through as they heat up. Tip in the sugar-snap peas and most of the sesame seeds, stir through, then divide between plates. Scatter the rest of the sesame seeds over the top and serve.