Ingredients
2 teaspoon cornflour
Five Spice Vegetable Noodles
2 teaspoon sugar
2 tablespoons light soy sauce
200 millilitre (7 fluid ounce) vegetable stock
2 tablespoons Schwartz Chinese Five Spice
2 tablespoons oil
2 carrots, cut into matchsticks
175 gram (6 ounce) mange touts, halved
227 gram (8 ounce) tin water chestnuts, drained
2 teaspoon Schwartz Sesame Seed
1 bunch spring onions, chopped
175 gram (6 ounce) rice noodles
½ teaspoon Schwartz Garlic Granules
Preparation
15 mins Cook Time
Cook the noodles according to the pack instructions. Drain.
Blend the cornflour with the remaining ingredients and add to the pan with the noodles, stirring well until heated through.
Heat the oil in a large frying pan or wok and fry the carrots, mange touts and water chestnuts for 3-4 minutes. Add the spring onions.