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Ingredients: (serves 4)

•    200 grams dried egg noodles
•    leftover boiled sprouts, cabbage, carrots and broccoli, cut finely into strips  
•    2 spring onions, cut into fine pieces 
•    2 peppers (red or yellow), sliced finely into strips 
•    6 tablespoons tamari/soy sauce (whichever you prefer) 
•    1 thumb sized piece of ginger, grated 
•    6 garlic cloves, grated, or 2 teaspoons of garlic powder 
•    2 tablespoons of vegetable oil 
•    2 teaspoons of sesame seeds (optional) 
•    2 pinches of chilli flakes

Method:
1.    Place the dried egg noodles into a saucepan of salted water.
2.    Boil the noodles for 5 to 10 minutes, or follow instructions on the back of the pack. 
3.    Drain the noodles into a colander then toss them with vegetable oil to keep them from sticking together.
4.    Heat the vegetable oil in a wok or large frying pan over a medium-high heat and add the garlic, chilli flakes and ginger. Cook for 2 minutes. 
5.    Place the chopped leftover sprouts, cabbage, carrots and broccoli (already cooked) into the pan. Add the chopped raw spring onions and peppers until everything has softened and is turning golden. 
6.    Stir everything together and serve. Add a pinch of sesame seeds over the stir fry, optional.

Recipe provided by Shane Jordan of Food Waste Philosophy for #FoodSavvy Norfolk & Suffolk