4 spring onions, cut into 1.5-cm (3/4-inch) lengths
300 g (10 oz) Chinese-style stir-fry sauce
150 g (5 oz) bean sprouts
2 tablespoons roasted cashew nuts, crushed, to garnish (optional)
Bring a large saucepan of water to the boil, add the egg noodles and immediately remove from the heat. Cover and set aside for 4–5 minutes, until tender. Alternatively, cook according to packet instructions. Drain and refresh under cold running water.
Meanwhile, heat the oil in a wok, and add the carrots, broccoli and spring onions. Stir-fry gently for 4–5 minutes, until starting to soften.
Add the stir-fry sauce and heat until bubbling, then add the bean sprouts and drained noodles. Toss until heated through, then serve in 4 large bowls, sprinkled with crushed cashew nuts, if using.