Chinese Egg Noodles with Aromatic Vegetables from The Cook's Companion: A step-by-step guide to cook

Ingredients

• Handful fresh coriander leaves, chopped very roughly
• 375–500 g (12 oz – 1 lb) courgettes, cut into fairly thin 2.5 cm (1 in) strips
• 175 g (6 oz) fresh bean sprouts
• 2 teaspoons soft light brown sugar
• 2 tablespoons soy sauce
• 2 1/2 cm (1 in) piece fresh root ginger, peeled and chopped finely
• 2 teaspoons Chinese five-spice powder
• 500 g (1 lb) small tomatoes, coarsely chopped
• 3-4 pinches cayenne pepper
• 250 g (8 oz)Chinese egg noodles
• 2 tablespoons groundnut oil, plus extra for coating the noodles
• 2 large cloves garlic, chopped finely