

Chinese vegetable and noodle stir-fry with egg
Ingredients
- 1 tablespoon reduced-salt soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon lime juice
- 1 long red chilli, deseeded, finely chopped, plus extra sliced chilli, to serve
- 400g packet shelf-fresh thin hokkien noodles
- 4 eggs, lightly beaten
- 1 medium red onion, cut into thin wedges
- 2 teaspoons finely grated fresh ginger
- 2 cloves garlic, crushed
- 1 large red capsicum, sliced
- 200g sugar snap peas, trimmed, halved
- 1 bunch gai larn (or other Asian greens), trimmed, cut into 5cm lengths, thick stalks halved
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Instructions
1 Combine soy sauce, hoisin sauce, lime juice and chilli in a small bowl. Set aside. Cook noodles following the packet instructions. Drain. Set aside.
2 Lightly spray a large wok with olive oil and set over high heat. Add egg and tilt wok to cover base to make a thin omelette. Cook for 1 minute, or until just set. Remove omelette from pan, roll up and slice. Repeat to make the two omelettes.
3 Lightly spray wok with a little more oil. Stir-fry the onion for 2 minutes, or until light golden. Add the ginger and garlic, and stir-fry for 30 seconds, or until fragrant. Add capsicum, sugar snaps and gai larn, and stir-fry 2 minutes, or until almost tender.
4 Add the reserved noodles and sauces to wok, and stir-fry for 1–2 minutes, or until heated through. Serve hokkien noodles immediately, topped with the omelette and extra sliced chilli.
Nutrition Info (per serve)
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Calories 337cal
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Kilojoules 1407kJ
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Protein 20.5g
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Total fat 9.9g
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–Saturated fat 2.3g
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Carbohydrates 37.2g
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–Sugars 9.3g
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Dietary fibre 9.5g
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Sodium 469mg
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Calcium 157mg
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Iron 4.2mg
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