Prepare the veg first: cut the carrot into thin batons and the parsnip into thin discs; finely slice the mushrooms; finely shred the Brussels sprouts.
Cook the egg noodles according to the packet instructions.
Meanwhile, heat the sunflower oil in a wok over a high heat. Add the shallots or onion and chilli and stir-fry for 1 minute. Add the carrot and parsnip and cook for 2 minutes, then add the mushrooms and garlic and stir-fry for a couple more minutes.
Finally, add the Brussels sprouts and cook for another couple of minutes until wilted. Season well with salt, pepper and a good pinch of sugar and scoop out of the wok.
Drain the noodles. Reduce the heat under the wok and add the soy sauce, rice wine, five-spice powder and noodles. Cook, stirring for a couple of minutes, then return the vegetables and toss the lot together over the heat.
Heap the stir-fry into warmed serving bowls and finish with a good squeeze of lime juice.
trimmed
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