Chinese Vegetable Chow Mein with Stir Fried Egg Noodles

Bring a pan of water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.

Julienne the carrot and red capsicum. Peel and cut the ginger into matchsticks. Finely chop the garlic. Slice the portobello mushroom, red chili, and spring onion.

In a bowl, mix together the correct amount of stock and chow mein sauce.

Heat the vegetable oil in a wok or frying pan over medium-high heat. Add the egg noodles to the boiling water and remove from heat. Cook for 3-4 minutes.

Add the julienned carrot, red capsicum, and green beans to the wok/frying pan and cook until beginning to soften. Add the ginger, red chili, and garlic to the wok/frying pan. Add the sliced portobello mushroom to the wok/frying pan.

Pour the sauce over the vegetables and bring the mixture to the boil.

Drain the cooked egg noodles. Add the bamboo shoots to the wok/frying pan.

Add the egg noodles to the wok/frying pan and toss to coat. Distribute the chow mein among serving bowls. Garnish with sliced spring onions and serve.