Veggie peanut noodles with coriander omelette ribbons
Serves 4 Prep 15 mins Cook 15 mins £ 2.05 a portion 453 kcals, 20g fat, 4g sat. fat, 10g sugar 250g pack medium egg noodles 2 tsp sesame oil, plus a drizzle 1½ tbsp sunflower oil 3 carrots, cut into thin batons 2 garlic cloves, finely sliced ½ Chinese cabbage, roughly sliced 5 spring onions, thinly sliced on
the diagonal 2 tbsp crunchy peanut butter 2 tsp light soy sauce 1 tbsp sweet chilli sauce 3 eggs handful coriander, roughly chopped,
plus a few sprigs to garnish
1 Cook the noodles following pack instructions. Drain, reserving 2 tbsp of the cooking water, toss the noodles in a drizzle of sesame oil and set aside.
2 Meanwhile, heat half the sunflower oil in a wok. Add the carrots and stir-fry until tender. Tip in the garlic, cabbage and half the spring onions, and stir-fry for 1-2 mins until the cabbage begins to wilt. Mix the peanut butter, soy sauce, sesame oil, chilli sauce and reserved cooking water, then add to the pan, toss in the noodles and warm through.
3 Beat the eggs, then whisk in the chopped coriander and some seasoning. Heat the remaining sunflower oil in a non-stick frying pan. Tip in the eggs, stir once, then allow to set on one side. Turn over carefully, using a plate if you need to, and cook the other side until set and golden. Slide out onto a board, cool for 1 min, then cut into strips. Scatter over the noodles, along with the remaining spring onions and a few coriander sprigs.