For the stir-fry:

• 4 level tbsp brown sauce
• 3 tbsp dark soy sauce
• 2 tbsp rice vinegar
• 4 garlic cloves, crushed
• 5cm-piece fresh root ginger, peeled and grated
• 3 tbsp orange and pineapple no-added-sugar squash diluted with 400ml water
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato purée
• ½ tsp dried red chilli flakes
• 1 beef stock cube, crumbled
• 2 onions, thickly sliced
• 2 red peppers, deseeded and thickly sliced
• 200g carrots, cut into matchsticks
• 150g baby sweetcorn, halved lengthways
• 50g bean sprouts, rinsed
• 250g dried medium egg noodles
• Sliced red chilli, to serve
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