Egg-fried noodles with beansprouts
When hunger strikes, a quick-cook noodle dish can be a saviour. This recipe uses beansprouts and wholemeal noodles, plus power-packed eggs
- Serves: 2 persons
- 2dried wholemeal noodle nests (about 100g)
- 2limes, juiced
- 1tsp tamari
- 2garlic cloves, 1 finely grated, 1 chopped
- 1red chilli, deseeded and finely sliced
- 1tbsp sesame or rapeseed oil
- 2red onions, (200g), halved and thinly sliced
- 15g ginger, peeled and cut into fine shreds
- 1small red pepper, deseeded and cut into strips
- 1tbsp medium curry powder
- 200g ready-to-eat beansprouts, rinsed and drained
- 1tbsp tahini
- 3eggs, beaten
- 15g coriander, chopped
Step 1Cook the noodles following pack instructions. Combine the lime juice, tamari, grated garlic and chilli in a small bowl. Set aside.
Step 2Heat the oil in a non-stick wok or large, wide pan over a high heat and stir-fry the onions, ginger and pepper for 5 mins until softened. Stir in the curry powder and cook for a minute more. Add the beansprouts and continue cooking until the beansprouts start to soften and are piping hot. Mix in the tahini.
Step 3Push the veg to the side of the wok and pour in the egg – you may need a drop more oil. Stir-fry the eggs so they are mostly set, then stir the veg into the egg and add the noodles and coriander, then toss to combine. Pile into bowls and serve with the sauce on the side.