Name: Scrambled egg and noodle stir-fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 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

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.

Serves 4

Prep

10M

Cook

10M

Total

20M

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Ingredients

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

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.

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

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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