Egg & broccoli noodles
Sweet Chilli Sauce
3 tablespoons, dark
Egg Noodles, dry
2 clove(s), crushed
Chilli, Green or Red
1 individual, red, deseeded and finely chopped
200 g, Tenderstem, trimmed
400 g, fresh
Egg, whole, raw
3 medium, raw, beaten
1½ tablespoons, large handful, chopped, plus extra to serve
- 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.
- 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.
- 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.
- 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.