Merry Christmas!
Prepare the veg – dice the onions, shred the sprout tops, and peel the carrots and parsnips and cut into thin batons, crush the garlic, grate the ginger.
Cook the noodles according to packet instructions.
Fry the onion until soft – add the garlic and ginger for the last 2 minutes of cooking. Remove the mixture from the wok/pan.
Add the carrots, parsnips and sprout tops and a teaspoon of Chinese 5 spice to thepan on a medium heat (with extra oil if needed). As the veg begins to soften, drizzle in a little honey and soy sauce and turn the heat up – try to slightly caramelise the veg without burning the honey.
When the veg is ready, return the onion mix to the pan, along with the noodles, and give everything a good mix.
Drizzle over some toasted sesame oil is using and top with sesame seeds.
Ingredients (serves 2)
2 Egg noodles nests
1 large carrot/2 medium carrots
1 medium onion
1 large parsnip
Sprout tops
3 cloves garlic
1 head of ginger
Chinese 5 spice
Honey
Soy sauce
Vegetable oil
Toasted sesame oil (optional)
Sesame seeds
