serves 4 ingredients

250g/9oz dried egg noodles 450g/1lb skinless cod fillet, cut into thin strips

1 tablespoon paprika

2 tablespoons sunflower oil 1 red onion, diced 1 yellow pepper, seeded and sliced 1 red pepper, seeded and sliced 1 green pepper, seeded and sliced 100g/4oz baby corn cobs, halved

1 mango, peeled, stoned and sliced 100g/4oz beansprouts

2 tablespoons tomato ketchup 2 tablespoons light soy sauce 2 tablespoons medium sherry 1 teaspoon cornflour

• Put the noodles in a large bowl, and pour over enough boiling water to cover. Leave to stand for about 10 minutes.

• Meanwhile, put the cod in a large bowl, add the paprika and toss well to coat the fish evenly.

• Heat the oil in a preheated wok or large heavy frying pan over a medium heat. Add the onion, peppers and baby corn cobs, and stir-fry for about 5 minutes.

• Add the cod to the wok or pan together with the sliced mango. Stir-fry for a further 2–3 minutes until the fish is tender. Add the beansprouts to the wok and toss well to combine.

• Mix the tomato ketchup, soy sauce, sherry and cornflour together. Add the mixture to the wok and cook, stirring occasionally, until the juices thicken.

• To serve, drain the noodles well, and divide among four warmed serving bowls. Divide the cod and mango stir-fry among the bowls, and serve immediately.