Bring a large pot of salted water to a boil. Add the noodles and cook until soft, about 30 seconds. Stir in occasionally, so that they don't stick. Depending on the type and thickness of noodles, the cook time may vary from 30 seconds - 4 minutes.

Remove from heat, drain noodles.

While cooking the noodles, begin with the stir fry as well.

In a large saute pan/ wok, heat sesame oil. Add chili flakes, basil, garlic and onions. Stir fry for 2 minutes and add beans and carrots. Stir fry for another 2-3 minutes.

I kept it simple by using only 3 vegetables. You can use your choice of veggies: mushrooms, edamame, cabbage, scallions, green/ red bell peppers, etc.

To the stir fried veggies, add the sauces and give it toss. Next add the drained noodles and stir to combine and cook until the noodles are hot and nicely coated.

Remove from heat and let it cool.

Preheat oven to 400 degree Fahrenheit/ 205 degree Celsius. (for a minimum of 15 minutes)

Frozen puff pastry sheets are first thawed for a couple of hours.

Next unfold the sheets on lightly floured surface. Remove the parchment paper. (Follow the instructions on the puff pastry package to defrost and thaw)

Sprinkle some flour on the sheets and roll to get 1/4 to 1/2 inch thick base. Cut in desired shape with a knife.

For uniformity, I generally cut in rectangles.

For the pouches, cut medium squares and fill in the noodles (about 2-3 tsp). Bundle the edges upwards. Using strings/ ties made of pastry sheet dough, tie around the bundle.

Place puffs and pouches on a baking liner (on a baking tray). Place the tray on lower rack and bake until the crust turns golden and flaky. This may take around 40 - 45 minutes.

Remove from oven and transfer them to a cooling rack.

Serve warm puffs/ pouches with an asian dip/ chili sauce or green chutney.