Veggie chow mein.

INGREDIENTS Serves 4

(Half a syn per portion SW)

1 butternut squash

3 red bell peppers

200 g button mushrooms

1 bunch of spring onions

4 dried wholewheat noodle nests

1 vegetable stock cube dissolved in 100 ml water

2 tsp garlic/ginger paste

2 tsp Chinese five spice

2 tbsp fish sauce

4 tbsp dark soy

4 tbsp light soy

400 g canned or fresh beansprouts

2 tbsp cornflour

Pierce the skin of the butternut squash with a fork and then put it in the microwave on high for 5 minutes. Leave it to cool. It will now be easier to peel ! Peel and chop it into rough chunks discarding the seeds. (These can be washed and roasted in the oven for 10 minutes and eaten as a snack or sprinkled on food). Chop and deseed the peppers. Put the squash and peppers on a baking tray, spray with cooking spray and roast at 180 c fan for about 30 minutes or until the squash is tender. When they have finished cooking put the peppers in a dish covered with cling film. When they have cooled a little peel away the skin and discard it. Add the spring onions and mushrooms and to a pan and spray with cooking spray. Cook for a few minutes and then add the garlic and ginger paste and five spice, cook a little more. Mix the cornflour with the soy and fish sauce and add this along with the stock and beansprouts. Cook the noodles according to the pack instructions and then add to the vegetate mixture, giving it a good stir. Serve sprinkled with chopped fresh coriander if you want to !

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