The cooking is really fast, it's the prep that takes a while.
This is one I made last week.
Get a big bowl.
Tear up a few leaves of Pak Choi or a bit Savoy cabbage will do.
Julienne very thinly 3 carrots.
Handful of long green beans.
Handful beansprouts.
Handful canned mushrooms.
Take one medium onion and quarter it then separate the layers so you have biggish chunks.
Handful of peas.
One thinly sliced red pepper.
One small chilli sliced.
2 syboes, green onion, basal akhdar, whatever you call them and cut into diamonds.
Grate 3 cloves garlic and an inch of fresh ginger root.
Whack all of this in a big bowl and keep in the fridge till you are ready to cook.
Drop some egg noodles into boiling water and boil for a few mins till soft then drain and leave in a bowl in the fridge.
Finely slice some turkey fillet or other meat and keep in fridge.
In a small bowl put a teasp of anise seed/ yansoun ( this will give the sauce that licquorice taste), 1/2 teasp black pepper, teasp paprika, pinch salt, 2 tablespoons cider or white vinegar, one tablespoon sesame oil, 4 tablespoons olive oil, and the secret ingredient!!!
1/2 jar of date syrup!!!, this will make it like a proper Hoi Sin ish type sauce and a whole lot cheaper than a jar of Sharwoods 
whack the whole jar in if you like the noodles really coated.Stir all that around in the bowl and keep in the fridge.
That's your prep done
Assembly:
Heat a wok or a big non stick pan and then throw in the little bowl mixture and stir around till really smoking. Then throw in all the big bowl contents keeping the whole thing moving for a few mins. Then cover with a lid on a high heat for about 5 mins, going back to check and stir a few times, but trying to keep the moisture in. Add about 100 mls water then and once the acrrots are al dente switch off the gas and stir in the cooked noodles. Swirl it all around and get it into your belly as soon as possible
Garnish with a bit chopped cilantro and scatter toasted sesame seeds on top!!
I've use pomegranate in a Persian Chicken dish and sometimes to give a bit zing to my Tom Yum soup.
