Photo of Egg & broccoli noodles by WW

Egg & broccoli noodles

Points® value
Total Time
15 min
5 min
10 min
A fiery meat-free dish that’s just as delicious served for lunch the next day


Sweet Chilli Sauce

4 tablespoon(s)

Soy Sauce

3 tablespoon(s), dark

Egg noodles, dry

280 g

Vegetable Oil

½ tablespoon(s)


2 clove(s), crushed

Chilli, green or red

1 individual, red, deseeded and finely chopped

Broccoli, raw

200 g, Tenderstem, trimmed


400 g, fresh

Egg, whole, raw

3 medium, raw, beaten

Coriander, fresh

1½ tablespoon(s), large handful, chopped, plus extra to serve


  1. Combine the sweet chilli and soy sauces in a small bowl with 60ml water. Set aside. Bring a large pan of water to a boil and cook the noodles to pack instructions. Drain well.
  2. Meanwhile, heat the oil in a large, deep nonstick frying pan over a high heat. Add the garlic, chilli and broccoli to the pan and stir-fry for 2-3 minutes. Add the bean sprouts and stir-fry for a further minute.
  3. Using a spatula, push the vegetables to the sides of the pan and pour in the eggs. Scramble the eggs for approximately 1-2 minutes, until cooked, then toss with the vegetables until combined.
  4. Add the cooked egg noodles to the pan, then pour over the chilli-soy sauce and toss until well combined. Season to taste, then serve garnished with the chopped coriander.


Bulk this up by adding diced tofu to the pan, along with the broccoli, in Step 2.