4 x portions of egg noodles (prepared as per pack instructions)
1 onion finely sliced
1 x courgette halved lengthwise and cut into half moons
Small handful of chopped fresh coriander
Sliced red chilli
Sesame seeds
Directions
First make the glaze by combining the garlic, chilli, ginger, soy sauce, honey and sesame oil in a bowl. Set to one side.
Prepare the noodles as per pack instructions.
Fry the onion and courgette in a wok, extra garlic and chilli could be added at this stage if you wish, once vegetables have softened add the prepared noodles and combine. Season with soy sauce. Remove from heat and set aside.
Heat oil in a heavy frying pan, once oil is hot start to fry the Burnside cubes turning so each side has a chance to brown.
Drain oil from the pan then add the glaze mixture, bubble until Burnside is fully coated and glaze has become sticky.
Divide noodles between 4 bowls and top with glazed Burnside garnish with chopped coriander, sliced red chilli and sesame seeds.
