Spicy Soy Stir Fry

Step 1/4

• 2 tbsp vegetable oil
• 1 tsp chopped ginger
• ½ tsp chilli flakes (add more or less to taste)
• 2 cloves garlic

• wok

Heat oil in a wok or large pan. Add garlic, chilli, ginger and gently sautee.

Step 2/4

• 1 package spring onions

• serrated knife

Chop the mushrooms into bitesize pieces and set aside. Separate the white and green halves of the spring onions. Finely chop the green halves and set aside. Chop the white halves into chunky pieces and add to wok on a medium-low heat.

Step 3/4

• 4 tbsp light soy sauce
• 4 tbsp dark soy sauce
• 1 tbsp sesame oil
• 2 tsp sugar
• 1 pinch Japanese 7 Spice
• 300 g mixed vegetables

• wooden spatula
• tablespoon

Once the spring onions are beginning to brown, add your mixed veg. Then add soy sauces, sesame oil, sugar and 7 spice. Stir fry for 2 minutes.

Step 4/4

• 300 g chestnut mushrooms
• 400 g Fresh Egg Noodles

Stir in the mushrooms, then the fresh noodles. Stir fry for 2 minutes. At the last minute, add the chopped green spring onion. Serve.