Recipe

Scrambled egg and noodle stir-fry

Quick family dinners are always welcome, so here's a tasty vegetarian stir-fry you'll want to make again and again.

Jun 29, 2014 2:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Scrambled egg and noodle stir-fry
  • 375 gram dried rice stick noodles
  • 1 tablespoon vegetable or olive oil
  • 4 eggs, lightly beaten
  • 1 small red onion, thinly sliced
  • 500 gram packet frozen thai-style stir-fry vegetables
  • 1/3 cup lime juice
  • 1/3 cup soy sauce
  • 1 1/2 tablespoon brown sugar
  • 2 tablespoon chopped peanuts

Method

Scrambled egg and noodle stir-fry
  • 1
    Soak noodles in boiling water in a large heatproof bowl for 5 minutes; stir to separate strands, then drain.
  • 2
    Meanwhile, heat a wok or large frying pan over high heat. Add 1 teaspoon of the oil; swirl to coat surface. Add egg; cook and stir gently for 1 minute or until just set. Transfer to a heatproof plate.
  • 3
    Heat remaining oil in wok. Add onion; stir- fry for 1 minute. Add frozen vegetables; stir-fry for 3-4 minutes or until heated. Add combined juice, sauce and sugar; stir-fry for 1 minute. Remove wok from heat. Add noodles and egg. Serve sprinkled with peanuts.

Notes

You can use lemon juice instead of lime, if you like, and save time with a bought stir-fry sauce.

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