Egg fried noodles
6
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
Ingredients
Dry soba noodles (100% buckwheat)
50 g
Sambal oelek
1 tsp
Egg(s)
1 medium
Soy sauce
2 tbs
Garlic
2 clove(s), crushed
Fresh ginger
1 tsp, finely grated
Green shallot(s)
1 individual, sliced diagonally into 2cm pieces
Sugar snap peas
80 g, trimmed, strings removed
Chinese cabbage (wombok)
1 cup(s), (85g), finely shredded
Carrot(s)
1 medium, cut into matchsticks
Sambal oelek
1 tsp, (Indonesian chilli paste)
Fresh coriander
½ tbs, chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Prepare noodles following packet instructions. Drain.
2
Meanwhile, whisk together egg and 1 tablespoon soy sauce and set aside.
3
Lightly spray a large non-stick wok with oil and heat over high heat. Add garlic and ginger and stir-fry for 30 seconds. Add shallots, peas, wombok and carrot, stir-fry a further 4 minutes.
4
Stir in sambal oelek and remaining soy sauce and cook for 30 seconds. Turn heat down to low, add noodles and egg mixture, cook, stirring continuously for 3-4 minutes, until heated through and combined. Serve sprinkled with coriander.
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