Egg noodles with vegetables

Cook 200 g egg noodles according to the packet and drain.

Cut 1 medium carrot and 1 medium red bell pepper into thin strips, and slice 3 small spring onion. Finely chop 1 small garlic.

Heat 1 tbsp rapeseed oil in a wok. Stir-fry the vegetables over high heat for 3 minutes.

Lightly beat 3 medium eggs, pour into the wok and stir until almost set.

Add the noodles, 2 tbsp soy sauce and 1 tsp sesame oil. Toss everything together and serve straight away.