Serves 4
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  1. Heat the sesame oil and vegetable oil 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 more.
  3. Add the pak choi and the mangetout or sugar snap peas and cook for 2-3 minutes.
  4. Add the noodles, water chestnuts and beansprouts. Pour over the 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.

Nutrition Facts

Per serving: 431kcals, 9.3g fat (1.9g saturated), 73.1g carbs, 11.8g sugars, 16.9g protein, 10g fibre, 1.175g sodium

Dairy-freeDinnerVeganChineseMeat-freeVegan Dinners30-minute mealsLow-fatFamily mealsCuisinesFree-fromQuick and easyBudget mealsComfort foodMake it HealthyVegetarian

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