Prepare the veggies: finely chop the garlic cloves; julienne the pepper and the onion; chop the spring onions and separate the white from the green parts; spiralize the courgette and the carrot.

In a bowl mix all the ingredients for the sauce. Set aside.

Place the noodles in a large glass bowl, then pour over boiling hot water. Soak until soft, then run under cold water and set aside.

In a large wok or pan heat the vegetable oil with the minced garlic until it becomes fragrant (30 seconds).

Add the onions and stir fry for a few moments until it becomes translucent, then add the peppers, sauté for 30 seconds to one minute, and finally pour in the remaining vegetables plus the white portion of spring onion. Stir fry on high heat for a couple of minutes to keep the veggies crunchy, or for longer if you prefer them softer.

Stir in the sauce mixture and heat it all together few seconds.

Add the noodles and stir fry for another 2 minutes, tossing continuously until everything is nicely mixed.

Sprinkle the noodles with the green part of spring onions and some sesame seeds and serve straight away.