Chinese Egg Noodles with Aromatic Vegetables

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

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


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-spic