Asian Stir-fry Noodles with Warm Tamarind Dressing

• 250 g (9 oz) oriental egg noodles
• 1 tablespoon sesame oil

Mix together all the ingredients for the dressing and set aside. Cook the egg noodles in boiling salted water for 2 minutes, then drain well through a colander.

Heat the sesame oil and vegetable oil in a wok or large frying pan over a high heat, add the carrots and broccoli and stir-fry for 1-2 minutes. Add the remaining vegetables and stir-fry for 1-2 minutes longer. Add the egg noodle