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Oriental glaze:
4tbsp hoisin or plum sauce
4tbsp light soy sauce
4tbsp dry sherry, optional
2tbsp clear honey
1tbsp sesame oil
115g (4oz) fine egg noodles
1tbsp sunflower oil
2 carrots, thinly sliced
175g (6oz) broccoli, cut into florets
small bunch spring onions, sliced
115g (4oz) mange tout or sugar snap peas, trimmed
115g (4oz) baby sweetcorn, halved
10 Herta Frankfurters (350g pack), sliced
pinch Chinese five-spice powder
To finish
sesame seeds
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Prepare the quick oriental glaze by mixing the glaze ingredients together in a small bowl, then set aside.
Cook the egg noodles according to the pack instructions, drain and leave until required.
Heat the sunflower oil in a good-sized pan or wok until sizzling. Add the carrots and broccoli and stir-fry for a few minutes. Add the spring onions, mange tout or sugar snap peas, baby sweetcorn, sliced frankfurters and Chinese five-spice powder. Stir well.
Add the glaze and noodles to the wok and toss together. Serve immediately, sprinkled with the sesame seeds.
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