Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 12.66 dollar
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 250grams wholewheat noodles
- 1 large carrot
- 1 large zucchini
- 2teaspoons canola oil
- 200grams chestnut mushrooms, sliced
- 200grams tenderstem broccoli, sliced
- 4 cloves garlic, peeled and minced
- 2 medium red chilli, sliced
- 5centimeters ginger, peeled and grated
- 2 large spring onions, sliced, green tips reserved
- 3tablespoons soy sauce (reduced salt)
- 2 medium limes, juiced
- 4 large eggs
- 3teaspoons sriracha sauce
Description
This vegetable noodle stir-fry recipe features spiralised veggies tossed in a sweet yet spicy sauce topped with a fried egg, making for an easy yet satisfying vegetarian meal.
Method
Step 1 of 5
Cook the noodles according to pack instructions and set aside. Using a spiraliser fitted with blade C, make noodles out of the carrot and zucchini. If you haven't got a spiraliser, you can slice into pappardelle style noodles lengthways with a vegetable peeler.
Step 2 of 5
Place a wok on medium high heat and add half the oil. Cook the mushrooms and broccoli for 3-4 minutes, then add the garlic, chilli, ginger, spring onions, zucchini and carrot noodles and cook for 2 minutes.
Step 3 of 5
Pour over the soy sauce and lime juice and add the noodles back into the wok. Cook for 2 minutes to warm through, stirring to coat everything in the sauce.
Step 4 of 5
In a non stick frying pan, heat the remaining oil and fry the eggs to your liking, 2-3 minutes for runny yolks.
Step 5 of 5
Divide the noodle mix between 4 bowls, top each with a fried egg, spring onion and a drizzle of sriracha sauce.
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