a) Boil a half-full kettle. Pour the boiled water into a large saucepan with 1/2 tsp salt and bring to a boil.

b) Add the noodles to the water and cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Cut the Tenderstem® broccoli into thirds.

c) Trim the pak choi, then thinly slice widthways.

d) Slice the sugar snap peas in half lengthways.

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the Tenderstem® broccoli and sugar snap peas. Season with salt and pepper.

c) Stir-fry until just soft and lightly charred, 3-4 mins.

d) Lower the heat to medium-high, then stir in the garlic and ginger puree. Cook for 1 min. 

a) Pour the gochujang paste, soy sauce, ketjap manis, honey and water for the sauce (see pantry for both amounts) into the veg pan. Stir well to combine, then add the pak choi.

b) Bring to the boil, then simmer until the sauce has thickened slightly, 2-3 mins.  

c) In the meantime, crush the peanuts in the unopened sachet using a rolling pin.

a) Add the cooked noodles to the veg and toss to coat in the sauce. 

b) Simmer until piping hot, 1-2 mins.

c) Add a splash of water if it needs loosening.

a) Share your gochujang veggie noodles between your bowls.

b) Sprinkle over the peanuts to finish.

Enjoy!