Veggie peanut noodles with coriander omelette ribbons

Veggie peanut noodles with coriander omelette ribbons

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(7 ratings)

Prep: 15 mins Cook: 15 mins


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

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 3 carrots, cut into thin batons



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

  • 2 garlic cloves, finely sliced
  • ½ Chinese cabbage, roughly sliced
  • 5 spring onions, 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

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 2 tbsp light soy sauce
  • 1 tbsp sweet chilli sauce
  • 3 eggs, beaten



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

  • 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 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, questions and tips

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Marzi's Plate's picture
Marzi's Plate
7th Feb, 2017
Tasty meal, I like the peanut butter flavour. However you need to use many dishes to make this meal which adds up to the washing up. Also the photo on this page is definitely not for this meal. There is avocado and red capsicum on the photo!!
15th Aug, 2016
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
7th Mar, 2016
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
7th Sep, 2015
the most delicious noodles i've ever eaten, ever made, ever experienced. yum stuff!!! :D
12th Oct, 2013
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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