1 tbsp vegetable oil
2 garlic cloves, crushed
2 cm-piece of ginger, peeled and grated
400 g mixed fresh mushrooms, chopped
1 tsp Chinese five spice
1 pak choi, chopped
200 g mangetout or sugar snap peas
4 nests of straight-to-wok medium egg noodles
1 g tin of water chestnuts, drained
80 g beansprouts
3 tbsp light soy sauce
2 spring onions, thinly sliced on the diagonal
2 tsp sesame seeds, toasted in a dry pan for 2-3 minutes
1 Heat both oils in a wok over a high heat. When the wok is smoking, add the garlic and ginger and cook for one minute until fragrant.
2 Add the mushrooms and cook for 1-2 minutes until just beginning to brown. Sprinkle over the Chinese five spice and cook for one minute longer.
3 Add the pak choi and the mangetout or sugar snap peas and cook for 2-3 minutes.
4 Add the noodles, water chestnuts, beansprouts and soy sauce. Toss to coat everything and warm through for 1-2 minutes.
5 Divide between serving bowls, sprinkle with sliced spring onions and toasted sesame seeds and serve immediately.