21 May 2014,17:06 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Boil egg noodles following packet instructions then drain, reserving 2 tablespoon of the cooking water. Toss the noodles with a drizzle of sesame oil and set aside.
  • Heat oil in a wok, add carrots and stir- fry until tender. Tip in garlic cloves, sliced cabbage and sliced spring onions. Stir-fry for 2 minutes until the cabbage begins to wilt.
  • Mix crunchy peanut butter, light soya sauce, sesame oil, sweet chilli sauce and the reserved cooking water, and add to the pan. Toss in the noodles and heat.
  • Whisk beaten eggs, a handful of chopped coriander and a pinch each of salt and pepper to taste. Heat oil in a non-stick frying pan.
  • Tip in the eggs, stir once, then allow to set. Turn over carefully and cook the other side until set and golden. Remove from pan, cool for 1 minute, and cut into strips.
  • Scatter over the noodles, along with spring onions and a few coriander sprigs.



  • 500 grams egg noodles
  • 5 teaspoon sesame oil
  • 5 julienned carrots
  • 4 finely sliced garlic cloves
  • 1 roughly sliced cabbage
  • 5 sliced spring onions
  • 4 tablespoon crunchy peanut butter
  • 4 teaspoon light soya sauce
  • 2 tablespoon sweet chilli sauce
  • 5 beaten eggs
  • A handful of chopped coriander
  • A pinch each of salt and pepper
  • 4 sliced spring onions
  • A few coriander sprigs

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