Chili Vegetable Noodles

Enjoy tender Chinese vegetables and egg noodles tossed in a sweet chili dressing.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 2  teaspoons sesame seeds, toasted
• 1⁄2 red chile, finely sliced
• 1  scallion, finely chopped
• 1⁄2 teaspoon Chinese five spice powder
• 1  teaspoon  sweet soy sauce
• 2  tablespoons  sweet chili sauce
• 1  lb  medium egg noodles
•  oil (4 sprays)
• 7  ounces pak choi, broken into leaves
• 1  red pepper, deseeded and finely sliced
• 3  ounces shiitake mushrooms
• 7  ounces  sliced bamboo shoots, in water, drained
• 7  ounces water chestnuts, in water, drained

Directions

1. Bring a pan of water to the boil and heat a non-stick wok until hot. Mix together the sesame seeds, red chili, scallions, Chinese 5 spice, soy sauce and sweet chili sauce. Set aside.
2. Plunge noodles into boiling water and cook until tender, according to packet instructions. Drain.
3. Spray the wok with oil and when hot, stir-fry all the vegetables for 3-5 minutes until tender. Toss through the dressing and serve with the noodles.