Autumn Vegetable And Noodle Stir-Fry - cooking recipe

Ingredients

250 g Brussels sprouts, trimmed and cut in half
1/2 head (600g) cabbage, trimmed and finely sliced
250 g shiitake mushrooms, cut in half
350 g pumpkin, peeled, deseeded and diced
1 bunch spring onions, trimmed and finely chopped
4 tbsp peanut oil
250 g noodles
125 ml light soy sauce
200 ml chilli sauce
2 tbsp sesame seeds, roasted
None None spring onion greens, to garnish

Preparation

Heat 2 tbsp oil in a large wok, add the cabbage and stir-fry for 5 mins then set aside. Heat the remaining oil in the wok, add the pumpkin and Brussels sprouts and stir-fry for 5-6 mins. Add the white parts of the spring onion and the mushrooms and saute for 2-3 mins. Add the cabbage to the vegetables in the wok along with the soy sauce and chili sauce and cook for 2-3 mins.
Meanwhile, cook the noodles in boiling water according to the package directions then drain. Combine with the vegetables in a serving dish and sprinkle with the toasted sesame seeds. Garnish with the green parts of the spring onions.