Ingredients

200 g (7 oz) Chantenay carrots, halved lengthways
8 spring onions, cut into approx 2 cm (1 in) lengths
1 red pepper, deseeded and cut into strips
2 cloves garlic, chopped finely
1 dessertspoon chopped root ginger
1 red chilli, chopped 
200 g (7 oz) cooked fine rice noodles
½ tbsp vegetable stock
1 handful fresh coriander leaves
1 dessertspoon honey 
2 tbsp dark soy sauce
1 tbsp lemon juice
1 tbsp sesame oil

Heat 2 tbsp oil in a wok and stir-fry carrots on high for 3-4 minutes without browning then turn down heat and allow to cook until just tender. Add spring onions, pepper, garlic, ginger and chilli and turn up heat and cook for 1 minute. Add noodles and stock and heat through. Add coriander then turn off heat. Warm honey with soy sauce and lemon juice then pour over stir-fry with sesame oil.

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