Preparation

• Cut the spring onions into 1 cm pieces. Cut garlic, broccoli and courgettes into small pieces. Place the chopped vegetables and the mixed Asian vegetables in a sieve and wash it with water.
• Pour oil into the pre-heated wok. Fry garlic and shrimps and glaze with lemon juice. Add vegetables and mushrooms and allow the mixture to fry for a minute. Season with Thai chili sauce and soy sauce.
• Pour wok noodles (no pre-cooking necessary) and 500 ml of water (or soup) into the wok and allow the mixture to simmer for about 5 minutes, stirring occasionally.