450g of frozen stir-fry vegetables, a mixture of shredded cabbage, carrots, spring onions, peppers, bean sprouts, sweet corn kernels
320g of egg noodles, cooked and drained
1 egg
1 tsp five-spice powder
2 tsp mild curry powder
2 tbsp of soy sauce, reduced salt
Method
1
Cook the noodles in a large wok, drain the noodles and add the vegetable mixture. Mix well
2
Empty the noodles and vegetable mixture into another container and fry the egg in the wok, scrambling it. Add the noodles and vegetables to the wok again
3
Heat the noodles and vegetables with the egg over a medium heat for 5 minutes, then add the five spice, curry powder and soy sauce, mix well and cook over a high heat for a further 5 minutes
4
Serve immediately with extra soy sauce and sweet chilli sauce