1. Whisk sauce ingredients in a small saucepan and
bring to a boil.
2. Reduce heat and simmer for two minutes, stirring
frequently until sauce thickens. Set aside.
3. Heat oil in a wok or large skillet over high
4. Stir-fry cucumber, carrot and pepper for a minute
or two then add 2 tbsps stock and 3 tbsps white
5. Add bean sprouts, stir and add cooked noodles and
6. Toss to coat and serve.
7. Garnish with sesame seeds.