Michelin-starred chef Tom Aikens shares a delicious stir-fry that takes minutes to make but will seriously impress! Originally printed in the Only A Pavement Away charity cookbook, this stir-fry is veg-packed and incredibly tasty! #StirFryFrenzy

Method

Fry the sesame seeds in the veg oil, then start to add all the vegetables (they are going to be cooked quickly to retain the freshness and colour)

Cook the hard veg first, such as the carrots, sweet potato and green pepper for 45 seconds. Add the chopped chili, ginger, shallot, spring onion, shredded pork and cook for another minute. Season lightly, then add the lime juice, zest, soy sauce, the cooked noodles and then serve into the bowls.

Kids in the Kitchen

Older kids who are able to use knives can help you with the chopping, but younger ones will do better owning the sauce, garnishes and plating up! Take the pan off the hob and help them add the lime juice, zest, soy sauce and noodles, stir well, and let them help you plate up, tearing up the coriander and mint and sprinkling over the top.