Butternut & spicy peanut udon

Heat the oil in a wok or large frying pan and cook the sweet potato and squash over a medium heat for 7-8 minutes until just tender.

Meanwhile, place the noodles in a heatproof bowl and pour over a kettle of just-boiled water. Set aside.

To make the spicy sauce, heat the oil in a small saucepan and cook the garlic and chilli for 1-2 minutes (alternatively, cook in the microwave for 1 minute). Stir in the soy sauce, vinegar and 1 tbsp water.

Increase the heat under the frying pan, add the broccoli and cook for 1 minute. Drain, then add the noodles and salad onions and cook for 2-3 minutes until piping hot. Remove from the heat, then stir in the fiery sauce and scatter over the nuts.