Prepare your noodles – if they’re dried then place them in boiling water to soak, if they’re straight to wok then you can move swiftly on…
Break the mushrooms into stalk and head – chop the former into long thick strips, and the latter into thin strips.
Cut the cabbage, pepper and aubergine finely and slice your onion.
Peel and finely chop the garlic and ginger.
Heat a wok or large frying pan to a high temperature before adding the sesame seed oil to heat for a further minute.
Add the garlic, ginger, and onions and cook for 30 seconds, before adding the garlic salt, chilli powder, and five spice to cook for no more than 20 seconds – if you overcook the spices be ready for full on chemical warfare in your nostrils.
Add the mushrooms and cook for 2-4 minutes until the skin begins to brown.
Add the noodles and remainder of the ingredients except the soy sauce, and cook for 5-8 minutes stirring continuously. The goal is to remove much of the moisture, but if the veg starts to stick to the pan, add small amounts of water and stir.
Add the soy sauce, vinegar, and sugar – stirring for 2 more minutes and season to taste.
The key to a good stir fry is having your ingredients in a red hot pan for the shortest amount of time possible. I always prep the lot prior to reaching for my wok.
The type of vinegar doesn’t matter – no need to splash out on anything fancy here, go right in with malt if you’re feeling audacious.