Add the sauce with 300ml/½ pint ... add the sugar-snap peas and stir-fry for 1 minute. Add the noodles to the vegetable mixture and use tongs to mix them through as they heat up.
2. Put the tomatoes and garlic in the dish. Add enough olive oil to just cover them. Sprinkle with red pepper, peppercorns, kosher salt, and black pepper. 3. Cover with foil and transfer to the oven.
Heat oil in a large pot and sauté onion until soft. Add cabbage, potatoes, and carrots; cook for 5 minutes. Pour in vegetable broth and bring to a boil. Simmer for 20–25 minutes until vegetables are ...