Exotic Mango Wok

Pour boiling water over the rice noodles and let sit for 6–8 minutes, then drain and rinse.

Slice the vegetables: cut the mango and zucchini into matchsticks, slice the radishes into rounds, halve the cherry tomatoes, and finely shred the cabbage.

Heat 1 tbsp of sesame oil in a blazing hot wok (or wok pan).

Stir-fry the cauliflower, zucchini, and white cabbage over high heat for 3–5 minutes.

Add the soy sauce and toss for 30 seconds.

Reduce the heat to medium. Add the noodles, radishes, cherry tomatoes, mango, and sprouts. Heat through for 1 minute, tossing gently.

Remove from heat. Drizzle in 1 tsp of raw sesame oil, and garnish with nuts and pepper.