Recipe for Winter Stir Fry with Chinese Five Spice - Winter Stir Fry with Chinese Five Spice Recipe - From Hugh Fearnley-Whittingstall’s River Cottage Veg Everyday

Ingredients

• 1 large carrot, peeled
• 1 small parsnip, peeled
• About 100g shitakc, chestnut or firm button mushrooms, trimmed
• About 100g Brussels sprouts, trimmed
• 2 nests of fine, quick-cook egg noodles (about 50g)
• 2 tablespoons sunflower oil
• 3 shallots, or 1 medium onion, finely sliced
• ½-1 medium-hot red chilli, deseeded and finely chopped
• 1 garlic clove, finely chopped
• A good pinch of sugar
• 1 tablespoons soy sauce
• 2 tablespoons rice wine
• ½ teaspoon Chinese five-spice powder
• A good squeeze of lime juice