SERVES 4-6 PREPARATION: 10 MIN COOKING: 8 MIN
3 spring onions, sliced 45ml (3T) soy sauce 2cm fresh ginger, grated 30ml (2T) rice wine
15ml (1T) olive oil
250g 2-minute noodles 30ml (2T) peanut oil 5 garlic cloves, sliced 2 eggs handful baby spinach small handful chopped
1 In a bowl, combine the spring onions, soy sauce, ginger, vinegar and oil.
2 Cook the noodles in boiling water until al dente.
3 In a large pan over medium heat, add the peanut oil, garlic and the spring onion mixture. Cook for 2 minutes.
4 Add the noodles and stir the eggs into the mixture. Cook until the eggs are done and well mixed with the noodles.
5 Remove from the heat and stir in the spinach and peanuts. Divide the noddles between bowls and serve.