Please forgive the generic title for this fusion dish. This quick and utterly delicious recipe blends flavours from Thai, Chinese and Vietnamese cuisines. The spicing is a great way to make the most of veg lurking in the fridge in need of cooking, although it also showcases the freshest of ingredients as well. It is readily adapted to seasonal availability of veg - french beans work well. You could also cook this with raw shell-on prawns, and add the shells to the stir fry mix to boost the flavour, then remove before adding the veg, and add more time in the final stage to cook the prawns. It is truly a movable feast and makes a fantastic lunch the next day

120g wheat/rice noodles – about 4mm thick

Stir fry mix-

2 tbsp Sesame oil

½ a banana shallot, finely chopped

2cm piece of fresh ginger, peeled and finely chopped

1 tbsp coriander stalks, finely chopped

1-2 hot red chillies (according to taste) , very finely chopped

1 tbsp chopped chives (or finely chopped garlic)

1 level teasp Chinese five spice

Veg mix:-

120g tenderstem broccoli, stems cut into 5 cm chunks

80g baby carrots, topped and tailed and thinly sliced

100g shitake mushrooms, stalks removed and torn into 5 cm pieces (or left whole if smaller)

Flavour mix:-

1 tbsp soy sauce

1 tbsp fish sauce (nam pla)

½ tbsp agave syrup (or sweet chilli sauce)

150g cooked peeled king prawns

To serve:-

Toasted sesame seeds

Chopped coriander leaves

2 x sliced spring onions

• Cook the noodles according to their instructions. Refresh in cold water and set aside. Boil a kettle of water.

• Heat the oil in a wok or frying pan over a medium heat. Add the shallot, ginger, coriander stalks, chillies, chives and five-spice and cook for 4-5 minutes, ensuring that nothing gets burned

• Raise the heat and add the broccoli and carrots, and stir fry for a couple of minutes, then add the mushrooms. Cook for a further minute. Add 2 tbsp of boiling water, put the lid on and cook for 4-5 minutes until the veg are just tender

• Remove the lid and add the soy sauce, fish sauce, and agave. Cook for a minute, then add the prawns and the noodles. Stir well to combine until the prawns and noodles have heated through. Divide between two bowls and serve sprinkled with the spring onions, coriander leaves and sesame seeds