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!!