• 500g rice noodles
• 2 carrots, thinly sliced
• 1 zucchini, thinly sliced
• 3 small heads bok choi
• 2 medium onions
• 3 cloves of garlic, minced

• 2/3 cup low sodium soy sauce
• 3 tbsp chilli garlic sauce
• 2 tbsp sesame oil
• 4 cloves of garlic, crushed
• 1 1/2 tbsp sugar
• 2 tsp ginger garlic paste
• juice of half a lemon
• white part of 4 spring onions, chopped

Mix sauce ingredients together. Stir fry veggies except garlic and reserve.

Bring a pot of water to boil and cook noodles according to package instructions until almost done - they'll finish cooking in the sauce. In a pan, lighly fry garlic then pour in sauce and reduce until thick. Add noodles and mix well.

Mix in veggies and garnish with kalonji, sesane seeds and green parts of spring onions.