This is a lovely simple recipe which is also a great way to feed a lot of people quickly! This would be ideal as an addition to a buffet and can be easily made dairy-free by using egg-free noodles and also omitting the egg. Also, this really lends itself to variation by using any vegetables you wish, including adding beansprouts.
300g dried or straight to wok noodles
3 tbs sunflower oil
1/2 a large Savoy cabbage
1 medium aubergine, cut into thin strips
2 courgettes, cut into thin strips
1 yellow pepper, deseeded and cut into strips
100g raw cashews
2 large free range eggs
1 tsp Chinese five spice
2 cloves of garlic, crushed
1 small green chilli, finely sliced
2 tsp ground ginger
2 tbs soy sauce
Salt and pepper to season
4 spring onions, finely chopped
1. Heat the oil in a wok and gently sauté the cabbage, pepper strips, aubergines, garlic, courgettes and chill for 5 minutes. Add the Chinese five spice and ginger. Stir well and continue frying for a further 10 minutes.
2. In a separate pan, add 1 tbs of the oil and frying the straight to wok noodles (or boil for 5 minutes if dried). Set aside.
3. Mix the eggs and salt and pepper in a cup then add the noodles to the wok and pour over. Stir well for 5 minutes until combined then drizzle liberally with the soy sauce.
4. Transfer to a large serving platter and garnish with the cashews and spring onions. Serve warm.