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

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.

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.

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.

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