INGREDIENTS • 1 packet noodles of choice (rice noodles, spaghetti, whole-wheat, pulse pasta) • 1 packet mixed oriental stir-fry vegetables • 1 lemon, quartered• Fresh coriander, for garnish For the peanut satay sauce: • 3 Tbs peanut butter, unsalted and sugar-free • 2 tsp apple cider vinegar • 2 tsp maple syrup • 1 fresh chilli, seeded and chopped • 1 Tbs fresh coriander, chopped • 2 tsp fresh ginger, grated • 5-6 Tbs water juice from ¼ lemon For the stir-fry sauce: • 6 Tbs soya sauce • 1 Tbs apple cider vinegar • 1 clove garlic, minced • 2 tsp fresh ginger, grated • 1 Tbs maple syrup • 1/4 tsp sriracha sauce • Juice of ½ lemon • 2 tsp brown sugarMETHOD (45 MIN)1. Fry the chicken-style strips in a teaspoon of oil until brown and crispy.2. Cook the noodles according to the packet instructions.3. Place all the satay sauce ingredients in a mixing bowl and whisk until you reach a smooth but runny sauce consistency. Add more water if needed. Pour into a ramekin or sauce jar. Top with chopped coriander(optional).4. Mix the stir-fry sauce ingredients together. Heat a bit of oil in a wok and add the stir-fry vegetables. Fry over a high heat for five minutes. Add the stir-fry sauce and fry the vegetables until tender but not too limp. Season to taste. Remove from the heat and add a squeeze of the last ¼ lemon.5. Dish up your meal — place one portion of noodles in a bowl, top with the vegetables and a bit of the stir-fry sauce. Tower the chicken-style strips on top of the stir-fry vegetables and garnish with coriander.6. Serve with the peanut satay sauce on the side. — Food24.