4 nests of wholewheat noodles
2 tbsp sunflower oil, plus a little to coat on the noodles
6 spring onions, 1 very finely chopped, 5 sliced
½ red chilli, deseeded and finely chopped
1 heaped tbsp Madras curry paste
2 carrots, cut into discs on the diagonal, then sliced
1 Chinese cabbage leaf, roughly sliced
1 tbsp soy sauce, plus extra to taste
- Cook the noodles following pack instructions, drain and toss in a little oil. Mix the very finely chopped spring onion and chilli in a small bowl with a pinch of seasoning. Set aside.
- Heat half the oil in a wok. Add the curry paste and cook for a couple of mins. Tip in the carrots and cook for 2 mins more. Add the sliced spring onions and cabbage, and cook until soft. Toss in the noodles and soy sauce and warm through.
- While the noodles are warming, heat the remaining oil in a large frying pan and crack in the eggs. Sprinkle the chilli mixture over the egg whites. Cook to your liking. Serve on top of the noodles with extra soy sauce to taste.