Chinese vegetable and noodle stir-fry with egg
- 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
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)
Total fat 9.9g
–Saturated fat 2.3g
Dietary fibre 9.5g
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