A wonderful and simple noodle dish that is full of flavour and easy to make, too.
- 500g stir fry vegetables
- 300g cooked egg noodles
- 125g roasted peanuts
- 1 large onion
- 2 garlic cloves
- 2 tbsp. fresh ginger
- 2 tbsp. soy sauce
- 1 tsp. Chinese five-spice
- Dash of sunflower oil
Heat the sunflower oil in a wok.
Finely chop the onion and mince the garlic. Mince the ginger.
Put the onion, ginger and garlic into the pan and cook for 2 minutes or until they start to soften.
Add in the vegetables and cook for a further 5 minutes.
Season the veg with the soy sauce and five spice, then add the noodles back into the wok and cook for a further one to two minutes.
Sprinkle the peanuts over the top of the dish to serve.