Egg fried noodles
Dry soba noodles (100% buckwheat)
2 clove(s), crushed
1 tsp, finely grated
1 individual, sliced diagonally into 2cm pieces
Sugar snap peas
80 g, trimmed, strings removed
Chinese cabbage (wombok)
1 cup(s), (85g), finely shredded
1 medium, cut into matchsticks
1 tsp, (Indonesian chilli paste)
½ tbs, chopped
1 x 3 second spray(s)
- Prepare noodles following packet instructions. Drain.
- Meanwhile, whisk together egg and 1 tablespoon soy sauce and set aside.
- 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.
- 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.