Chinese Egg Noodles with Aromatic Vegetables


Serve this fresh-tasting stir-fry dish as an unusual vegetarian main course. You can cook the noodles and prepare all the vegetables beforehand so that it takes only minutes to prepare before your meal.


  • 250 g (8 oz)Chinese egg noodles
  • 2 tablespoons groundnut oil, plus extra for coating the noodles
  • 2 large cloves garlic, chopped finely
  • 2.5 cm (1 in) piece fresh root ginger, peeled and chopped finely
  • 2 teaspoons Chinese five-spice powder
  • 500 g (1 lb) small tomatoes, coarsely chopped
  • 3-4 pinches cayenne pepper
  • 375–500 g (12 oz1 lb) courgettes, cut into fairly thin 2.5 cm (1 in) strips
  • 175 g (6 oz) fresh bean sprouts
  • 2 teaspoons soft light brown sugar
  • 2 tablespoons soy sauce
  • Handful fresh coriander leaves, chopped very roughly


Cook the Chinese egg noodles in plenty of boiling, salted water, for about 3 minutes until tender, then drain, rinse well in cold water, and tip into a bowl. Stir in a little groundnut oil to stop the noodles sticking together and leave on one side.

Put the groundnut oil in a wok or large, deep frying pan over a medium heat and add the chopped garlic and ginger and the Chinese five-spice powder. Stir around for 1 minute, then add the chopped tomatoes, cayenne pepper and courgettes. Stir over the heat for about 5 minutes until the strips of courgette are bright green and just cooked but still slightly crunchy.

Add the cooked egg noodles, the bean sprouts, soft light brown sugar and soy sauce. Stir around for 1 minute, just to heat through the noodles and bean sprouts. Finally stir in the chopped coriander leaves. Transfer to a warm serving dish and serve at once.