Cut the carrots into thin strips and sauté them in oil with salt, pepper, and turmeric.

Cut the zucchini into thin strips, add them to the pan, and continue sautéing.

Once the zucchini has softened slightly, add the sliced mushrooms and lemon juice.

When the mushrooms have softened, add the chopped spring onions, baby corn, and green beans. Continue sautéing until the vegetables are tender.

Add the tomato paste and a little water, then stir well to combine.

1. Finally, add the cooked noodles and toss everything together until evenly coated with the sauce.