Fill a large pan with water, pop on a lid and bring to the boil. Meanwhile, pour 2 tbsp each tamari and sweet Thai sauce into a small bowl. Grate in the lime zest and squeeze in the juice from 1 half. Stir well and set aside.

Halve the red pepper and scoop out the seeds and pith. Thinly slice the pepper. Slice the kale leaves off their cores and finely slice the leaves. Roughly chop the Tenderstem® broccoli into small pieces. Peel the red onion and thinly slice it. Scrub the carrot and slice it into thin strips (no need to peel it unless you prefer to).

Pour 2 tsp oil into a wok or deep frying pan and warm to a medium-high heat. When the pan is hot, slide in the pepper, kale, broccoli, carrot and red onion. Stir fry for 2-3 mins.

The water in the pan should be boiling by now. Add half the pack of noodles to the boiling water, then turn the heat down a little and simmer for 3-4 mins, till tender. Drain the noodles and rinse them with cold water.

While the noodles are cooking, move the veg to the side of the pan. Crack the eggs into the empty side and stir for 1-2 mins to lightly scramble them. Fold the scrambled eggs through the veg.

Tip the cooked noodles to the pan. Pour in the tamari and chilli sauce and toss to coat. Warm through for 1 min.

Pile the veg and noodles onto a couple of plates. Serve with extra tamari and wedges of the remaining lime half on the side.