Vegetable Chow Mein

Serves 4

4 points per serve

300g fresh hokkien noodles

3/4 cup vegetable stock

4 tbsp soy sauce

1 tbsp cornflour

2 tbsp peanut oil

1 capsicum, sliced

150g mushrooms, sliced

100g sugar snap peas

1 carrot, sliced

1 zucchini, sliced

100g beansprouts

3 spring onions, sliced

handful of asian leaves (proudly grown in the garden)

1 egg, beaten

Prepare noodles. In a small bowl, whisk together the stock, soy and cornflour. Heat oil in a wok and stir fry the vegetables (apart from beansprouts and snow peas) for 3 minutes.

Add stock mixture, beansprouts and snow peas and cook for about another 3 minutes. Move veggies over to one side of the wok and pour in the egg to cook. Once the egg resembles an omelette, chop it it a little while it's in the pan and mix it with the veggies. Add the noodles to combine.