Five-spice Vegetable Noodle

By devogirl

Vary this stir-fry by substituting mushrooms, bamboo shoots, bean sprouts, mangetouts or water chestnuts for some or all of the vegetables.

Ingredients

• 8 oz dried egg noodles
• 2 Tbsp sesame oil
• 2 carrots, cut into matchsticks
• 1 celery stick, cut into matchsticks
• 1 small fennel bulb
• 2 courgettes (squash), halved lengthways and sliced
• 1 fresh red chilli
• 1 inch piece of ginger root, grated
• 1 garlic clove, crushed
• 1 1/2 tsp Chinese five-spice
• 1/2 tsp cinnamon
• 4 spring onions, sliced
• 4 Tbsp warm water

Details

Servings 2

Preparation

Step 1

1. Bring a large pan of water water to a boil. Add the noodles and cook for 2-3 mins. until they are just tender. Drain the noodles, return them to pan and toss with a little oil. Set aside.

2. Cut fennel bulb in half and cut out the hard core. Cut into slices, then cut slices into matchsticks.

3. Heat the remaining oil in a wok until very hot. Add the carrots, celery, fennel and courgettes and stir-fry over a medium heat for 7-8 mins.

4. Cut half the chilli into rings, discarding any seeds, and set aside. Chop the rest of the chilli and add it to the wok.

5. Add the ginger and garlic and stir-fry for 2 mins. then add Chinese five-spice powder and cinnamon. Stir-fry for 1 min then toss in the spring onions and stir-fry for a further minute.

6. Pour in the warm water and cook for 1 mins. Stir in the noodles and toss over the heat until they have warmed through. Transfer to a warmed serving dish and serve sprinkled with the reserved sliced red chilli.