Healthy noodle recipe for 4 people, takes only 15 mins; recipe has egg noodle, sesame oil, sunflower oil, carrot, garlic clove, chinese cabbage, spring onion, peanut butter, light soy sauce, sweet chilli sauce, egg and coriander.
Veggie peanut noodles with coriander omelette ribbons
Course: Healthy noodle
Servings
4
servings
Prep time
15 mins
Ingredients
- Coriander: handful coriander, roughly chopped, plus a few sprigs to garnish
- Garlic Clove: 2 garlic cloves, finely sliced
- Spring Onion: 5 spring onions, thinly sliced on the diagonal
- Egg: 3 eggs, beaten
- Carrot: 3 carrots, cut into thin batons
- Sesame Oil: 2 tsp sesame oil, plus a little extra for drizzling
- Sunflower Oil: 1 1/2 tbsp sunflower oil
- Egg Noodle: 250g pack medium egg noodle
- Sweet Chilli Sauce: 1 tbsp sweet chilli sauce
- Peanut Butter: 2 tbsp crunchy peanut butter
- Light Soy Sauce: 2 tbsp light soy sauce
- Chinese Cabbage: 1/2 Chinese cabbage, roughly sliced
Directions
- 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 together the peanut butter, soy, sesame oil, chilli sauce and reserved cooking water, then add to the pan. Toss in the noodles and heat until warmed through.
- Whisk the eggs, chopped coriander and some seasoning in a bowl. 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.
