1 tbsp of groundnut or vegetable oil
110g of courgette, finely chopped
1 tbsp of peanut butter
1 tsbp of garlic, finely chopped
2 tsp of fresh ginger, finely chopped
2 tbsp of Shaoxing rice wine or dry sherry
2 tbsp of Lee Kum Kee chilli garlic sauce
2 tsp of Lee Kum Kee Chiu Chow Chilli oil
225g (8oz) of whole wheat noodles
1 tbsp of Lee Kum Kee Premium dark soy sauce
1 tbsp of sugar
450ml (16 fl oz) of vegetarian stock
Heat a wok or large frying pan over high heat and add the oil. Add the courgette, garlic, ginger and stir-fry for one minute. Add the rest of the ingredients. Reduce the heat and simmer for three minutes over low heat.
Cook the noodles in a large pot of boiling water according to the pack instructions. Drain them well in a colander. Divide the noodles into individual bowls and ladle the sauce over them. Serve at once.