Vegetable Noodles

This is a very slurpy meal so next time I'm just going to bung everything in the one pot and just make it a soup - and add grated carrot rather than sliced - mainly cause it's easier for me to grate than to try and slice them up!

Serves 4 (syn free)

250g dried noodles

750ml chicken stock

3 garlic cloves crushed

2cm piece ginger grated

4 tablespoons dark soy sauce

1 teaspoon Worcestershire sauce

1/2 teaspoon chinese five-spice powder

1/4 teaspoon mild chilli powder

1 carrot cut thinly sliced

1/2 red pepper thinly sliced

2 spring onions finely chopped

handful bamboo shoots

1/2 onion sliced

Pour stock into pot and add garlic, ginger, soy sauce, worcestershire sauce, five spice powder, chill powder - stir well and bring to the boil then simmer for 5 minutes.

Add all vegetables except spring onions and cook for 5-10 minutes.

Make noodles as per packet instructions and drain.  Divide into bowls then add stock & vegetables.

Then get stuck in!!

As I said it was a bit of a watery, slurpy meal - but next time I'm just going to bung everything in the one pot and just make it a soup!!