Tom Kerridge's Spring Onion and Sesame Noodles

1. Fill a medium saucepan with water and bring up to the boil. Season with salt, and then add the noodles. Cook for 6-7 minutes or until the noodles are just tender and then drain through a colander. Run cold water over them for a few minutes to cool them down and stop them sticking together. Drain and then set aside. 
2. Trim the ends of the spring onions and cut each one into 3 pieces, about 5cm long, and then slice each piece into thin strips. 
3. Place a wok over a high heat and when it is smoking, pour in the vegetable oil. Add the spring onions and cook for 3-4 minutes until they begin to brown. Add the garlic to the pan and cook for one more minute, then add the mangetout and bok choy. 
4. Stir fry for another minute, and then add the noodles to the pan along with the soy sauce and sesame oil. Continue to stir fry for 2-3 minutes, tossing everything together until the noodles are heated through. 
5. Add the beansprouts, toss briefly and remove the wok from the heat. Toss through the sesame seeds and transfer the noodles to a serving dish. 

Tom's Tip:

Prepare all the vegetables in advance. Once the wok is hot, there'll be no time to chop!