Five Spice Vegetable Noodles

Number of Portions
Five Spice Vegetable Noodles


- 5 tbsp oil
- 5 carrots, cut into matchsticks
- 450 grams mange tout, halved
- 570 grams tin water chestnuts, drained
- 2 bunches  spring onions, chopped
- 450 grams rice noodles
- 5 tsp cornflour
- 5 tsp Chinese Five Spice Seasoning
- 1 Garlic Granules
- 5 tsp sugar
- 5 tbsp light soy sauce
- 500 ml vegetable stock


Cook the noodles according to the pack instructions. Drain.

Heat the oil in a large frying pan or wok and fry the carrots, mange tout and water chestnuts for 3-4 minutes. Add the spring onions.

Blend the cornflour with the remaining ingredients and add to the pan with the noodles, stirring well until heated through.

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