Vegetable Noodles Malay-style

100 g Small okra
100 g Baby courgettes thinly sliced
225 g Egg noodles
2 tb Dark sesame oil
1 Garlic clove; crushed
1/2 sm Fresh chilli - finely chopped
2 Spring onions; sliced
1 tb Black-bean sauce
100 g Beansprouts
1 sm Bunch of chives; chopped
Coriander leaves to garnish

Steam the vegetables until tender and set aside. Cook the egg noodles for 4-5 minutes in boiling, salted water, stirring occasionally. Drain. Heat the oil and quickly stir-fry the garlic, chilli and spring onions. Stir in the black-bean sauce. Add the noodles to the pan and toss in the mixture, then add all the vegetables and the chives, and stir-fry until they are heated through and tender, but still slightly crisp. Serve at once, garnished with coriander leaves.

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