Wild water veg makes a lovely stock here, which is versatile and delicious...

Ingredients (serves 3):

- 4 Nests of whole wheat noodles

- 50g Water celery (separated into green leaflets and stalks/stems; chopping the latter into 1cm pieces)

- 50g Dulse (roughly chopped)

- 80g Carrots (peeled into ribbons)

- 150g Runner beans (chopped into 1cm long pieces)

- 2 Large tomatoes (roughly chopped)

- 1 Unwaxed lemon; juice and zest

- 150g Onions (chopped finely)

- 18g Garlic (crushed and left to sit for 15 minutes before cooking)

- 20g Mugwort

- 10g Peeled root ginger (grated and chopped finely)

- Soy sauce

- 1/4tsp Chilli

- 1 Tin of Coconut milk

- 3tbsp Rapeseed oil

- 300ml Water

Method:

1. Put dulse, carrot, garlic, mugwort, tomatoes and water in a pan, bring to boil and then simmer with lid on for 40 minutes.

2. Fry onions in oil on medium heat until nicely browned then add lemon juice and zest; set aside.

3. Cook noodles until 'al-dente' then strain; set aside.

4. Stir fry runner beans and water celery stalks/stems for 3 minutes on high heat.

5. Add noodles and fry for further 2 minutes.

6. Add ginger, soy sauce, chilli (to taste), coconut milk, onions, and dulse/carrot/garlic/mugwort/tomato mix (removing mugwort stalks)

7. Warm through and stir in water celery leaflets.