What you need

Method

Cook the noodles according to pack instructions, then drain and toss with 1 tsp vegetable oil. Put aside until needed.

Prepare the vegetables: peel and finely slice the onion, peel and crush the garlic cloves, peel and grate the ginger, peel the carrot and cut into matchsticks, deseed the pepper and cut into thin strips, cut the broccoli into small florets, quarter the mushrooms.

Heat the oil in a large frying pan or wok over a medium heat and add the sliced onion. Stir-fry for 2 minutes, then add the garlic, ginger and Chinese five spice. Stir-fry for another minute.

Turn the heat up to high, add the remaining vegetables and fry for 3-4 minutes, stirring continuously.

Add the noodles to the pan, mix well and season with a splash of lime juice to taste.

Notes:

Switch up this vegetable stir-fry by adding one of these tasty protein options:

Salmon Stir Fry: Remove the skin from a salmon fillet and cut into 2cm cubes. Before stir-frying the vegetables, stir-fry the salmon chunks until cooked, then remove and set aside. Add back into the pan for the last few minutes of stir-frying.

Chicken Stir Fry: Cut chicken breast into thin strips. Before stir-frying the vegetables, stir-fry the chicken pieces until cooked, then remove and set aside. Add back into the pan for the last few minutes of stir-frying.

Beef Stir Fry: Cut lean beef steak into thin strips. Before stir-frying the vegetables, stir-fry the beef pieces until cooked, then remove and set aside. Add back into the pan for the last few minutes of stir-frying.