Chilli Vegetable Noodles

• 2 teaspoons toasted sesame seeds
• 1 red pepper, deseeded and finely sliced
• 100 g shiitake mushrooms
• 225 g tinned bamboo shoots in water, drained
• 220 g tinned water chestnuts in water, drained
• 12 red chile, finely sliced
• 1 spring onion, finely chopped
• 12 teaspoon Chinese five spice powder
• 1 teaspoon sweet soy sauce
• 2 tablespoons sweet chili sauce
• 500 g medium egg noodles
• cooking spray, for frying
• 200 g pak choi, broken into leaves

1. Bring a pan of water to the boil and heat a non-stick wok until hot.
2. Mix together the sesame seeds, red chilli, spring onions, Chinese 5 spice, soy sauce and sweet chilli sauce.
3. Set aside.
4. Plunge noodles into boiling water and cook until tender, according to packet instructions.
5. Drain.
6. Spray the wok with oil and when hot, stir-fry all the vegetables for 3-5 minutes until tender.
7. Toss through the dressing and serve with the noodles.

sesame seeds, red pepper, shiitake mushrooms, water, water, red chile, spring onion, spice powder, sweet soy sauce, sweet chili sauce, cooking spray, choi

Taken from www.food.com/recipe/chilli-vegetable-noodles-205310 (may not work)