Centre Travel

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.