Egg & broccoli noodles
10
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A fiery meat-free dish that’s just as delicious served for lunch the next day
Ingredients
Sweet Chilli Sauce
4 tablespoon(s)
Soy Sauce
3 tablespoon(s), dark
Egg noodles, dry
280 g
Vegetable Oil
½ tablespoon(s)
Garlic
2 clove(s), crushed
Chilli, green or red
1 individual, red, deseeded and finely chopped
Broccoli, raw
200 g, Tenderstem, trimmed
Beansprouts
400 g, fresh
Egg, whole, raw
3 medium, raw, beaten
Coriander, fresh
1½ tablespoon(s), large handful, chopped, plus extra to serve
Instructions
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.
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