2 x 350g bags diced butternut squash and sweet potato mix
200g/7oz sugar-snap peas
about 250g/9oz black bean stir-fry sauce (brands vary)
3 x 150g packs straight-to-wok medium or thick noodles, heated according to the packet instructions
2 tsp sesame oil
2 tbsp sesame seeds
1 tbsp vegetable oil