Step 1

Prepare rice noodles according to instructions. Make sure you do not cook them fully though as you will want to warm them up in a pan later, which will cook them for further minute or so. I immersed mine in boiling water for 8 minutes although the packet said 10 mins for al dente. To minimise clumping, put your noodles into the pan a few at a time and stir them once or twice once they soften. After soaking run some cold tap water through them, then spread on a large plate/tray and mix a little bit of oil through them to keep them separate.

Step 2

Mix all sauce ingredients (apart from 1 tbsp of oil) together in a bowl.

Step 3

Heat up a wok or a large frying pan on a medium heat. Once hot, add in oil and swirl it around so that it coats the wok  evenly. Add in garlic slices and fry for a minute or two to brown a little. Stir constantly to make sure it does not burn. Add in spring onions and chilli and stir fry until softened. Remove from the pan and set aside.

Step 4

Increase the heat to high. Add in chopped broccoli and stir fry for a minute or two. Then add sliced flat beans. Continue stir-frying until both vegetables are cooked but still crunchy. Empty them onto a plate to make the sauce.

Step 5

Lower the heat back to medium. Pour 1 tbsp of oil onto the wok to heat it up. Now add in all sauce ingredients and cook for 5 seconds stirring constantly. Add all the vegetables back in, noodles and spring onion, garlic and chilli mixture. Warm it all through and taste, add more soy sauce if required. Serve immediately, sprinkled with fresh coriander and with a wedge of lime on the side.