The BBC Good Food logo
Veggie peanut noodles with coriander omelette ribbons

Veggie peanut noodles with coriander omelette ribbons

By
Rating: 5 out of 5.8 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal453
fat20g
saturates4g
carbs51g
sugars10g
fibre7g
protein16g
salt1.3g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.8 ratings

Sponsored content