• 2 tbsp sunflower oil
  • 2 medium eggs, beaten
  • 3 tbsp tomato ketchup
  • 1 tbsp fish sauce
  • 1 tbsp reduced-salt soy sauce
  • 1 tbsp light brown sugar
  • 600 g pack stir-fry vegetables
  • 2 garlic cloves, peeled and crushed
  • 400 g pack fresh egg noodles
  • 1.5 tbsp unsalted peanuts, chopped (for adults)
  • 2 tbsp coriander leaves, chopped
  • 1 red chilli, deseeded and chopped (for adults)
  • 1 lime, cut into wedges


  1. 1

    Heat half the oil in a large wok or frying pan and pour in the eggs. Cook until set, about 1 minute. Remove, cool and then slice into strips.

  2. 2

    Meanwhile, make the sauce by whisking together the ketchup, fish sauce, soy sauce and sugar. Heat the remaining oil in the wok until very hot and add the stir-fry vegetables and garlic, then cook over a high heat for 2 minutes, stirring constantly.

  3. 3

    Add the noodles and egg strips, then stir-fry for a further minute. Add the sauce to the noodles and cook for a minute. Serve in bowls garnished with the chopped peanuts, coriander, chopped chilli and lime wedges.

Nutritional Details

Each serving provides
  • Energy 2596kj 620kcal 31%
  • Fat 23.2g 33%
  • Saturates 6.2g 31%
  • Sugars 21.6g 24%
  • Salt 3.0g 50%

% of the Reference Intakes

Typical values per 100g: Energy 456kj/109kcal

Each serving provides

14.9g carbohydrate 3.0g fibre 3.5g protein

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