Five-Spice Vegetable Noodles Recipe
Experience the raw heat of chillies in this superb stir-fry vegetable noodles.
Serves 2 to 3
Five-Spice Vegetable Noodles Ingredients:
2 carrots
225g dried egg noodles
2 tbsp sesame oil
2 fresh red chillies
1 small fennel bulb
1 celery stick
1 clove garlic, crushed
1in pc of fresh root ginger, peeled and grated
2 courgettes (zucchini), halved and sliced
1 1/2 tsp Chinese five-spice powder
4 spring onions, sliced
4 tbsp warm water
1/2 tsp ground cinnamon
Five-Spice Vegetable Noodles Cooking Instructions:
1. Boil a large pan of lightly salted water. Add the noodles and cook for 2-3 minutes until tender. Drain the noodles thoroughly in a colander and then return them to the pan and toss in a little of the sesame oil. Set aside.
2. Cut the carrots and celery into matchstick strips. Cut the fennel bulb in half and cut out the hard core. Cut into slices then cut the slices into matchstick strips.
3. Cut both chillies in half and scrape off the seeds with a sharp knife. Cut 1 chilli into slices and chop the remaining chilli finely.
4. In a wok, heat the remaining oil until very hot. Add all the vegetables with the chopped chilli. Stir-fry for about 7-8 minutes.
5. Add the ginger and garlic. Stir-fry for 2 minutes then stir in the spices. Cook for 1 minute then add the spring onions and stir-fry for 1 minute. Pour in the warm water and cook for another 1 minute.
6. Stir in the noodles and toss over the heat until the noodles have heated through. Serve sprinkled with the sliced red chilli.
