|4||15 min||10 min||Easy|
Prepare the noodles according to pack instructions, drain and keep warm.
Heat half the oil in a wok over a medium-high heat, add the beef and stir-fry for 2-3 minutes or until browned. Transfer beef to a bowl and keep warm.
Add remaining oil, spring onions and garlic and stir-fry for 1 minute. Add celery, butternut squash, sugar snap peas and stock, cover and cook for 2-3 minutes or until vegetables are tender.
Add noodles, Sichuan sauce, soy, peanuts and return cooked beef to the pan, tossing together until well coated.
To serve, divide noodles between four bowls and garnish with coriander and sesame seeds.