• 2 nests egg noodles
  • 100g broccoli, cut into finger-lengths
  • 200g mushrooms, shiitake or chestnut,
  • halved or quartered
  • 2 medium carrots cut julienne style
  • 1 red onion, thickly sliced
  • 1 red pepper, deseeded and thickly sliced
  • 1 garlic clove, thinly sliced
  • thumb-size piece fresh root ginger, thinly sliced
  • 1 tbsp vegetable or sunflower oil
  • ½ tsp dried chilli flakes
  • 1 –2 tsp Chinese five spice
  • 1– 2 tbs corn flour
  • 1 vegetable stock cube
  • 3 tbs soy sauce
  • handful cashew nuts or peanuts (optional)


  1. Bring a pan of water to the boil and add the noodles, bring back up to the boil cook until noodles are just tender.
  2. Drain the noodles and rinse in a colander with cold water and set aside.
  3. Prepare the broccoli, carrots, mushrooms, onion, pepper, garlic and ginger.
  4. Heat one tablespoon of the vegetable oil in a large non-stick frying pan or wok, add all the vegetables, garlic and ginger. Stir and cook for couple of minutes until just tender,  but still brightly coloured, and the and the mushrooms are just browned.
  5. Add the Chinese five spice, and chilli flakes then sizzle for a few seconds until fragrant.
  6. Add 250 ml of vegetable stock and soy sauce and thicken with corn flour and water mix. Add cooked noodles and mix so everything is coated in the sauce. If the noodles seem a bit dry, add a splash more water.
  7. Scatter with the roasted nuts and serve immediately.

Nutritional Information