Stir-Fried Noodles with Shredded Green Vegetables

175g thread egg noodles

45 ml vegetable oil

4 spring onions, trimmed, quartered and shredded

1 courgette, quartered and shredded

1/2 green pepper, deseeded and cut into thin strips

75 g spinach, finely shredded

2.5 cm piece of fresh root ginger, peeled and chopped

1 garlic clove, skinned and crushed

1 chicken stock cube, crumbled

15 ml hoisin sauce

salt and pepper

celery leaves, to garnish

Bring in a large saucepan of salted water to the boil, add the noodles, remove from heat and

leave to soak 4 minutes. Drain well.

Heat 30ml oil in a wok. Add vegetables, ginger and garlic and stir-fry for 2 minutes.

Add the remaining oil to the pan, then add the noodles and stir-fry for 2 minutes. Add the

crumbled stock cube, hoisin sauce and 15ml (1 tbsp)water and cook for 2 minutes, lifting and

mixing the noodles with two forks.

Season with pepper, garnish and serve immediately.