Ingredients
2 tbsp crunchy peanut butter
1 tbsp soy sauce
1 tbsp roasted unsalted peanuts, chopped, plus extra to serve
300g pack ready to eat egg noodles
1 tbsp oil
2 eggs, lightly beaten
300g pack stir-fry vegetables
sweet chilli sauce, to serve (optional)
Method
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Mix the peanut butter with the soy sauce and 50ml water, then add the peanuts. Put the noodles in a bowl and cover them with boiling water. Stir them gently so they separate, then drain.
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Heat 1/ 2 tbsp oil in a wok or large frying pan , and pour in the egg . Leave the egg to set , then chop it up with your spatula and tip it onto a plate. Heat the remaining oil in the wok . Stir-fry the veg until starting to wilt, then add the noodles and keep cooking. Return the egg to the wok, then spoon in the peanut mixture and toss. Divide between bowls, then sprinkle over more peanuts. Serve with sweet chilli sauce , if you like.
PER SERVING
371 kcals • fat 19g • saturates 3g • carbs 32g • sugars 5g • fibre 4g • protein 16g • salt 1.5g
