Put the egg noodles into a heatproof bowl and cover them with boiling water. Add the vegetable stock powder, stirring gently to mix. Leave the noodles to soak for about 6 minutes while making the stir-fry.
Heat two tablespoons of the oil in a wok or large frying pan, then add the fish chunks, cooking them over a medium-high heat for about 5 or 6 minutes, until cooked. Remove from the wok with a draining spoon and set to one side.
Heat the remaining oil in the wok, then add all the vegetables and the Chinese 5-spice powder. Continue to stir-fry for 3 or 4 minutes, or until vegetables are cooked.
Drain the noodles thoroughly, then add them to the stir-fry and gently mix them through with the chunks of fish. Season to taste with soy sauce, chilli sauce and pepper, then serve.
Cook’s tip: Stir the fish chunks carefully so that they don’t break up too much.
• 200g (7oz) dried medium egg noodles
• 2 tsp vegetable stock powder
• 3 tbsp wok oil or vegetable oil
• 500g (1lb 2oz) frozen fillets wild Alaska pollock, cut into chunks
• 500g (1lb 2oz) fresh or frozen stir fry vegetables (spring onions, peppers, broccoli, leeks, carrots, • Savoy cabbage, etc.)
• 1 tsp Chinese 5-spice powder
• Soy sauce, chilli sauce and freshly ground black pepper