• 100g seitan Seitan
• 160g egg noodles Egg Noodles, boiled
• 80g spinach Spinach, raw
• 80g carrots Carrots, raw
• 25g sweet chilli sauce Sweet Chilli Sauce
• 15g juice of ½ lime Lime
• 5g soy sauce Soy Sauce
• 10g spring onions Spring Onions

1. 1

   Prep everything first: wash and trim the spinach and carrot, then measure out the sauce ingredients.

2. 2

   Cook the egg noodles for 4 minutes, drain and toss with a few drops of sesame oil or water.

3. 3

   Slice the seitan thinly and stir-fry over high heat for 4-5 minutes until browned.

4. 4

   Combine the sweet chilli sauce, lime and soy, and toss through the protein and veg in the final minute of cooking.

5. 5

   Meanwhile, steam or stir-fry the spinach and carrot for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: egg noodles first, then the veg and seitan, spooning over any remaining sauce. Finish with the spring onions.

Tap ingredients and steps to tick them off as you cook.