Add the water, pineapple juice, soy sauce, vinegar, half the oil, chilli powder and cornflour.
Whisk together until smooth.
Place over a medium heat and whisk for 1-3 minutes continuously until thickened. Set aside.
To make the noodles
Cook the noodles according to the manufacturer’s instructions and drain.
Heat the remaining oil in a large wok over a medium high heat. Then add the broccoli, carrot and carrot tops, and red peppers. Stir-fry for 5 minutes.
Add the spring onions, ginger and garlic to the wok and stir-fry for a further 2–3 minutes. Add the bean sprouts and sauce and cook for 1-2 minutes. Add in the cooked noodles, coriander and half of the sesame seeds and heat through.
Serve onto plates or bowls and sprinkle with the remaining sesame seeds. Enjoy!
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