For a vegetarian version, replace fish sauce with soy sauce
Cook: 30 Mins
Serves: 4
Price: £1.41 per serving
Nutritional Information
Each 303g serving contains
Energy
2091kj
500kcal
2091kj
500kcal
25%
Fat
20.6g
20.6g
Med
29%
29%
Saturates
3.5g
3.5g
Low
18%
18%
Sugars
11.2g
11.2g
Low
12%
12%
Salt
4.10g
4.10g
High
68%
68%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
690kj/165kcal
Typical energy values per 100g:
690kj/165kcal
Ingredients
2 large free-range eggs
2 tbsp groundnut oil (or sunflower oil), plus a little for greasing
250g pack Asda Egg Noodles
4 tbsp lime juice
2 tbsp tomato ketchup
3 tbsp Asda Sweet Chilli Sauce
3 tbsp Blue Dragon Thai Fish Sauce
1 level tsp sugar (preferably brown sugar)
250g broccoli, cut into florets
4 spring onions, trimmed and sliced
150g Asda Extra Special Shiitake Mushrooms, halved (or use ordinary mushrooms)
100g Asda Fresh Tastes Beansprouts
50g salted roasted peanuts peanuts, roughly chopped
Method
1
Lightly beat the eggs and season. Grease a non-stick frying pan with oil, add the eggs and swirl round the pan to make a thin omelette. Slide on to a plate, roll up, cut into slices and set aside.
2
Add the noodles to a large pan of boiling water, bring back to the boil and simmer for 4 minutes. Drain and set aside.
3
Mix the lime juice with the tomato ketchup, sweet chilli sauce, fish sauce and sugar.
4
Have all the veg to hand so they'e ready when needed. Heat the oil in a wok or large frying pan and stir-fry the broccoli, spring onions and mushrooms for 3 minutes.
5
Add the beansprouts and noodles and stir-fry until hot. Add the lime juice mixture and toss together over a high heat to cook through.
6
Stir in the omelette slices and divide between four plates. Serve sprinkled with the chopped peanuts.