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Stir-fried rice noodles with quick sambal and omelette

Stir-fried rice noodles with quick sambal and omelette

Name: Stir-fried rice noodles with quick sambal and omelette
Yield: Serves 4
Cuisine: Thai recipes
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, toastedApple-converted-space; 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

Easy
November 2018

Easy
November 2018

Serves 4
Hands-on time 15 min

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.

Vegetarian recipes

Nutrition: per serving

Calories: 407kcals
Fat: 22.5g (8.9g saturated)
Protein: 15.1g
Carbohydrates: 30.1g (10g sugars)
Fibre: 11.7g
Salt: 2g

Nutrition: per serving

Calories: 407kcals
Fat: 22.5g (8.9g saturated)
Protein: 15.1g
Carbohydrates: 30.1g (10g sugars)
Fibre: 11.7g
Salt: 2g

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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

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

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.

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.