Stir-fried rice noodles with quick sambal and omelette
This vegetable stir-fry paired with an omelette and dressed with a spicy sambal sauce make a tasty, filling veggie supper that is ready in 15 minutes.
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Ingredients
- Vegetable oil for frying
- 2x 250g packs mixed vegetable stir fry (we used noodle-cut vegetables)
- 300g straight-to-wok noodles (see tips)
- 4 medium free-range eggs
- 3 tbsp desiccated coconut, toasted
- Handful fresh coriander leaves, chopped
- Lime wedges to serve (optional)
For the quick sambal
- 1 red onion, ½ chopped and ½ sliced
- 1 tbsp chilli paste (we used Bart)
- 2 tbsp fish sauce
- Thumb-size piece of ginger, grated
- 2 garlic cloves, crushed
- 1 tbsp vegetable oil (use toasted sesame if you have it), plus a splash
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Method
- In a small bowl, mix together all the sambal ingredients, except the sliced red onion, with salt and pepper. Set aside.
- Heat a large wok or large, deep frying pan with a splash of oil over a medium-high heat. Add the vegetables and stir-fry for 3-4 minutes until tender. Add the rice noodles and sambal, then toss together over the heat for a couple of minutes.
- Meanwhile, beat the eggs in a bowl with a splash of oil. Heat a 20cm non-stick frying pan brushed with vegetable oil over a medium-high heat. Add half the egg to the pan and cook for a few minutes, swirling the pan after 30 seconds to make a thin omelette. Once the egg is just set, tip onto a chopping board, then roll up and slice. Repeat with the remaining egg to make a second omelette.
- Divide the stir-fried noodles and sliced omelette among plates. Scatter over the toasted coconut and coriander, then serve with the lime wedges, if using.
Nutrition
- 407kcals Calories
- 22.5g (8.9g saturated) Fat
- 15.1g Protein
- 30.1g (10g sugars) Carbs
- 11.7g Fibre
- 2g Salt
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