For the sauce:

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8 cloves garlic, chopped

2 tablespoon minced ginger, from fridge

1 cup tamari or soy sauce

½ cup honey

4 tablespoons rice vinegar

4-6 tablespoons Gochujang (Korean chili paste), sub chilli garlic

2 tablespoon toasted sesame oil

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For the stir fry:

450g brown rice noodles

2 tablespoons sesame oil

3 cups frozen mixed vegetables, thawed or any fresh mixed vegetables

3 french shallots, sliced

500g flank steak or chicken breast, sliced thin

⅓ cup seeds, toasted in a dry skillet

½ cup fresh basil, chopped and put in fridge. Freeze any leftover from the bunch

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1. Prepare the sauce

   Combine all sauce ingredients (garlic, ginger, tamari or soy sauce, honey, rice vinegar, chilli garlic and toasted sesame oil) in a bowl. Whisk to combine well.

2. Cook the brown rice noodles according to the package directions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

   Stir Fry the Vegetables

3. Heat 1 tablespoon of sesame oil in a large skillet over high heat. Add the mixed vegetables and cook until they start to wilt, about 2-3 minutes. Stir in 2 tablespoons of the prepared sauce and cook until the sauce coats the veggies. Remove the vegetables from the skillet and set aside.

   Cook the meat

4. In the same skillet, add the remaining 1 tablespoon of sesame oil. Add the sliced shallots and cook for about 2 minutes, until deeply softened. Then, add the sliced flank steak or chicken breast and let it cook undisturbed until it sears, about 2 minutes. Toss the meat, then pour in the remaining sauce. Let it simmer for 1 minute.

   Combine and serve

5. Stir in the cooked noodles and the reserved vegetables. Cook for an additional 2-3 minutes, until the sauce coats everything evenly. Sprinkle with toasted sesame seeds.