Chili Vegetable Noodles

• 2 teaspoons sesame seeds, toasted
• 12 red chile, finely sliced
• 1 scallion, finely chopped
• 12 teaspoon Chinese five spice powder
• 1 teaspoon sweet soy sauce
• 2 tablespoons sweet chili sauce
• 1 lb medium egg noodles
• oil (4 sprays)
• 7 ounces pak choi, broken into leaves
• 1 red pepper, deseeded and finely sliced
• 3 ounces shiitake mushrooms
• 7 ounces sliced bamboo shoots, in water, drained
• 7 ounces water chestnuts, in water, drained

1. Bring a pan of water to the boil and heat a non-stick wok until hot.
2. Mix together the sesame seeds, red chili, scallions, Chinese 5 spice, soy sauce and sweet chili 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 chile, scallion, spice powder, sweet soy sauce, sweet chili sauce, egg noodles, oil, choi, red pepper, shiitake mushrooms, bamboo shoots, water chestnuts

Taken from www.food.com/recipe/chili-vegetable-noodles-246652 (may not work)