Serves 4

1 tbsp sesame oil
1 tbsp vegetable oil
2 garlic cloves, crushed
2cm piece of ginger, peeled and grated
400g mixed fresh mushrooms, chopped
1 tsp Chinese five spice
1 pak choi, chopped
200g mangetout or sugar snap peas
4 nests of straight-to-wok medium egg noodles
1 x 225g tin of water chestnuts, drained
80g 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 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.

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