Singapore Street Noodles

450 g frozen stir-fry vegetables (mixture of shredded cabbage, carrots, spring onions, peppers, bean sprouts, sweet corn kernels)
320 g egg noodles, cooked and drained
1 egg, beaten
1 teaspoon five-spice powder
2 teaspoons mild curry powder
2 tablespoons of soy sauce

Cook the noodles in a large wok, drain the noodles and add the vegetable mixture. Mix well.
Empty the noodles and vegetable mixture into another container and fry the egg in the wok, scrambling it.
Add the noodles and vegetables to the wok again.
Heat the noodles and vegetables with the egg over a medium heat for 5 minutes
Add the five spice, curry powder and soy sauce, mix well and cook over a high heat for a further 2 to 3 minutes.
Serve immediately with extra soy sauce and sweet chilli sauce

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