- Serves2
- CourseLunch
- Prepare1 min
- Cook9 mins
- Total time10 mins
Ingredients
- 275g pack rice noodles
- 3 eggs
- 1 jar Cooks’ Ingredients Chilli & Garlic sauce
- 210g pack bright & colourful stir fry
Method
Heat the noodles according to pack instructions. Beat 3 eggs with 1 tbsp water, ½ tsp chilli and garlic sauce and a little coriander, chopped, from the stir fry pack. Heat 1 tbsp oil in a large nonstick frying pan over a high heat and stir fry the remaining vegetables until piping hot, just tender and still bright. Set aside, covered, on a plate to keep warm.
Heat another drizzle of oil, pour in the eggs, top with half the noodles and stir gently over a high heat until set. Pile half the vegetables on top, fold the omelette over, then serve with a generous drizzle of chilli and garlic sauce, loosened with a little water. Repeat with the remaining ingredients to serve 2. Scatter with the remaining coriander to serve.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,295kJ/ 548kcals |
---|---|
Fat | 27g |
Saturated Fat | 4.8g |
Carbohydrates | 49g |
Sugars | 4.6g |
Fibre | 3.7g |
Protein | 25.5g |
Salt | 0.8g |