Veggie peanut noodles with coriander omelette ribbons

Veggie peanut noodles with coriander omelette ribbons

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(3 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 4
Combine egg noodles with fresh Asian flavours- sweet chilli sauce, garlic and coriander, with some Chinese greens and crunchy carrots thrown into the mix

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal453
  • fat20g
  • saturates4g
  • carbs51g
  • sugars10g
  • fibre7g
  • protein16g
  • salt1.3g
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Ingredients

  • 250g pack medium egg noodle
  • 2 tsp sesame oil, plus a little extra for drizzling
  • 1½ tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 3 carrot, cut into thin batons
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 garlic clove, finely sliced
  • ½ Chinese cabbage, roughly sliced
  • 5 spring onion, thinly sliced on the diagonal
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp crunchy peanut butter
  • 2 tbsp light soy sauce
  • 1 tbsp sweet chilli sauce
  • 3 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • handful coriander, roughly chopped, plus a few sprigs to garnish

Method

  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 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.

  3. 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.

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Comments (4)

tracypower's picture

Really good. If your watching the waist line like I am. Substitute the noodles for slim noodles. And your going to lose about 200 calories and virtually all the carbs, and it still tastes really really good

Crouton11's picture
5

One of my family's favourite dishes. Easy to make, satisfying and really tasty.
Add any vegetables you have to hand, as it's the sauce that makes it so delicious.

divya c's picture
5

the most delicious noodles i've ever eaten, ever made, ever experienced. yum stuff!!! :D

jtacon's picture

Ok-ish but won't do again. The sauce manages to be at the same time nothing special and not very good.

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