Ingredients

2 teaspoon cornflour

Five Spice Vegetable Noodles

Five Spice Vegetable Noodles

2 teaspoon sugar

2 tablespoons light soy sauce

200 millilitre (7 fluid ounce) vegetable stock

2 tablespoons Schwartz Chinese Five Spice

2 tablespoons oil

2 carrots, cut into matchsticks

175 gram (6 ounce) mange touts, halved

227 gram (8 ounce) tin water chestnuts, drained

2 teaspoon Schwartz Sesame Seed

1 bunch spring onions, chopped

175 gram (6 ounce) rice noodles

½ teaspoon Schwartz Garlic Granules

Preparation

15 mins Cook Time

Cook the noodles according to the pack instructions. Drain.

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

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


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