Just one pot is needed for this extra easy and colourful noodle dish.

prep time 5 mins    total time 10-15 mins     serves 2


  • 1 red onion
  • 3 garlic cloves
  • Thumb of ginger
  • Handful of mushrooms
  • 2 heads of pak choi
  • Handful of sugar snap peas
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 cube veg stock
  • 1 tsp sesame oil
  • 1 tbsp sriracha
  • 2 nests (approx 90g) vermicelli rice noodles 
  • Lime
  • Coriander




  1. Chop the onion, garlic and ginger and add to a pan with a drizzle of oil. Fry over medium to high heat until softened.
  2. Meanwhile, chop the mushrooms and pak choi. Add to the pan along with the sugar snap peas.
  3. Add in the soy sauce, maple syrup, vegetable stock, sesame oil and sriracha (no need to measure, just eyeball it, taste and adjust) and stir through together. 
  4. Place the noodle nests under everything at the base of the pan, adding a splash of water and covering with a lid.
  5. Leave to cook for around 3 minutes. Remove lid, stir through together, checking everything is cooked. 
  6. Serve with coriander and lime.


  • Use whatever vegetables you enjoy, or try adding some tofu or vegan meat replacements.
  • Vermicelli rice noodles are a great fast noodle option, as they only take a few minutes to cook. I recommend 2 nests of noodles for this recipe, but use however many you like according to your taste and appetite.
  • As mentioned in the method, don't worry about measuring out the sauce ingredients carefully. Cooking is about throwing things in, tasting, adjusting, and getting a feel for how you enjoy your food. I've added measurements as a guide for beginners, but I highly encourage you to experiment with it.