Ingredients   

1 large broccoli, cut into bite sized pieces
½ cauliflower, cut into bite sized pieces
1 tablespoon grated ginger
2 garlic cloves, grated or finely diced
¼ cup vegetable (or chicken) stock
1 tablespoon corn flour
1 tablespoon soy sauce
2 teaspoons oyster sauce
1 teaspoon honey
1 tablespoon sesame oil
1 tablespoon vegetable oil
400g fresh egg noodles (or pre-cook 250g dried noodles)

Garnish (optional)

2 tablespoons toasted sesame seeds
1 spring onion, sliced

Method   

Mix corn flour with a tablespoon of water in a small bowl to form a thin paste. In a small jug mix together stock, soy sauce, oyster sauce, honey and sesame oil. Whisk in corn flour mix and set aside

In a wok over medium-high heat add vegetable oil, ginger and garlic and sauté for 1 minute. Add broccoli and cauliflower and cook for a further minute, stirring often. Add soy sauce mix and simmer for 3 more minutes, until the vegetables can be pierced with a fork and the sauce mix has reduced

Add noodles and garnish (if using) and toss until hot and covered in sauce

Divide into bowls and serve hot

Meal option:

Add 1 ½ cups of your preferred cooked protein to this dish when you add the noodles