Heat the oil in a large frying pan or wok, and add the diced vegetables. Cook over a medium heat, stirring regularly, for about 5 minutes, until the vegetables are fairly soft.

Meanwhile, combine the soy sauce, honey, sriracha, five spice, and a generous amount of black pepper in a small bowl, and mix thoroughly (alternatively, you can shake it all up in a small jar).

Add the stir fry sauce to the pan, and mix well. Cook for another 5 minutes, until the sauce has reduced to become thick and sticky.

Boil the noodles in a separate pan, then drain (they usually only take a few minutes, but follow the instructions on the packet). Add them to the stir fry, and mix well.

Serve the stir fry topped with sesame seeds and fresh chopped coriander.