This stir fry has a delicious sticky orange and soy sauce that packs a massive punch of flavour.
- 12 sausages
- 250g egg noodles
- 4 large carrots
- 2 red peppers
- 1 yellow pepper
- 200g sugar snap peas
- 1 bunch spring onions
- 2 tbsp. toasted sesame seeds
- 2 red chillies
- Thumb-sized piece of root ginger
- 2 garlic cloves
- Juice of 1 large orange
- 4 tbsp. soy sauce
- 2 tbsp. runny honey
- 2 tbsp. sunflower oil
Make meatballs from the sausages by squeezing the meat from the sausages and then patting the meat into meatball shapes. Place the meatballs onto a baking tray and cook them for 12 minutes or until heated through in a 220C oven.
Cut the carrots into matchsticks and then prepare the peppers by deseeding them and removing the pith. Finely slice the peppers. Cut the ginger into matchsticks. Finely slice the chillies and mince the garlic cloves. Finely chop the spring onions.
Meanwhile, cook the noodles if they need to be cooked or get them to hand if they're ready cooked. Mix together the honey, orange juice and soy sauce in a small bowl.
Heat the oil in a wok and then add the garlic, ginger and chilli and then fry them for one minute. Add the carrots and peppers and cook them for three minutes and then add the sugar snap peas and spring onions for the final minute of cooking.
Add the noodles and meatballs to the vegetable mixture and then pour the orange sauce mixture over the top. Heat through until warm and then scatter with the sesame seeds to serve.