Noodles with vegetables and canned tuna

Asian noodles vary in thickness and flour, generally with water and salt, widely sold. Mine were thin nests. I used canned tuna, or diced fresh tuna works.

INGREDIENTS FOR 4 PEOPLE

250 g NOODLES

1/2 RED PEPPER

1/2 YELLOW PEPPER

1 LARGE COURGETTE

1 LARGE CARROT

1/2 ONION

EXTRA VIRGIN OLIVE OR VEGETABLE OIL

SOY SAUCE

SALT

BLACK OR WHITE SESAME

2 TINS OF TUNA IN OIL

GROUND OR FRESH CHILLI

I finely chop vegetables.

I thinly slice onion into a wok with oil.

I fry briefly and add vegetables.

I cook over high heat and add chilli.

I deglaze with soy.

I keep crisp, add tuna and reserve.

I boil lightly salted water, switch off and add noodle nests for 4 minutes according to packet directions. Gently move after a couple of minutes, drain and reserve water for tossing.

I add noodles to vegetables.

I toss briefly, add sesame and adjust soy sauce, water and oil.