Rice Noodles Yakisoba

Separate the broccoli floricles into small pieces, and cut the largest ones in half (notably the stems) carefully so as not to damage them. Also use the leaves attached to the stalks - they are great. Save what is left of the broccoli for soup or for a vegetable rice.

Heat a wok or a large skillet. Add the onion to the half moons and the crushed garlic and let it brown in a little olive oil for a few seconds.

Cut the courgette and carrot into thin strips and set aside.

Add the vegetables all at once, mix and let them sauté over high heat for 15 min, until tender but stiff.

Add the soy sauce, water and pasta and cook until dry.

In the meantime, dilute the cornstarch in a little water and add it to the mixture of vegetables and pasta along with the cooked peas.

Let the sauce reduce slightly and thicken, and it is ready to serve. Eat with chopsticks and in a bowl!