Ingredients

300g dried egg noodles

Low calorie cooking spray

2 garlic cloves, crushed

1cm piece fresh root ginger, finely grated

1 red chilli, deseeded and finely chopped    

1 large carrot, cut into matchsticks

1 large courgette, peeled and cut into matchsticks

100g mangetout, thinly sliced

1 red pepper, deseeded and cut into thin strips

200g Quorn Chicken Style Pieces

150g shiitake or chestnut mushrooms, thickly sliced

12 spring onions, cut diagonally into 1in/2.5cm pieces

200g water chestnuts, drained and rinsed

60g bean sprouts

4 tbsp soy sauce / tamari

2 tbsp rice wine vinegar

A handful of fresh coriander leaves, chopped

Method

1.           Cook the noodles according to the packet instructions, drain well and then set aside.

2.           Meanwhile, spray a large, non-stick wok or frying pan with low calorie cooking spray and place over a high heat. Add all the ingredients except the noodles, soy sauce, wine vinegar and coriander, and stir-fry for 8-10 minutes, or until just tender.

3.           Stir in the noodles, soy sauce, vinegar and coriander and toss together to mix well.

Serve.