Easy vegetable chow mein

Ingredients

• 100 g of egg noodles, medium
• 1 dash of sesame oil
• 1 dash of dark soy sauce
• 1 tsp five-spice powder
• 1 tsp chilli sauce
• 1 1/2 tsp groundnut oil
• 2 carrots, peeled and finely sliced into matchsticks
• 100 g of beansprouts
• 1 large onion, peeled and sliced
• 4 spring onions, large, sliced lengthways
• 80 g of mushrooms, washed and sliced
• 125 g of sweetcorn kernels
• 2 tbsp of light soy sauce
• freshly ground black pepper

Instructions

1. 1

   Cook the noodles in a pan of boiling water for 2 to 3 minutes until al dente, or according to packet instructions. Drain them. Drizzle with a splash of sesame oil and toss well

2. 2

   Place the prepared vegetables in a bowl and season with a splash of soy sauce, the five-spice powder and chilli sauce

3. 3

   Heat a wok until smoking hot and then add the groundnut oil; add the vegetables and stir fry for 3 to 4 minutes

4. 4

   Stir in the cooked noodles and season with the light soy and some freshly ground black pepper

5. 5

   Spoon the noodles onto a serving plate or in individual bowls and serve immediately