Serves: 4
Preparation time: 15 minutes
Cooking time 15 minutes
Cook the noodles per the instructions on the packet, and drain well. Mix together the stock, soy sauce, chilli sauce (if using,) 5-spice powder and cornflour paste in a jug, and set aside. Whisk together the eggs and sesame seeds and season. Heat 1 tablespoon of the oil in a frying pan and pour in the egg mixture. Cook for 2 minutes, stirring slowly, until half set. Cook for a further minute, without stirring, until browned underneath. Using a spatula, lift or slide the egg mixture onto a plate, allow to cool, and break into chunky pieces. Clean the pan and add the remaining oil. When it's hot, add the garlic and spring onions and fry for a minute. Add the mushrooms and carrot sticks and stir-fry for 2-3 minutes. Add the spring greens, beansprouts and sweetcorn and stir-fry for a further 2 minutes. Add the noodles to the pan and mix in. Pour over the stock mixture and cook, stirring, until the sauce boils and thickens. Gently stir in the chunks of egg, and serve immediately – perhaps with a tossed salad, for contrast.
