Egg Fried Noodles with Bean Sprouts

• dry whole‑grain noodle nests↗2

  (about 100g)

• limes↗2

  juiced

• tamari↗1 tsp tsp
• garlic cloves↗2

  1 finely grated, 1 minced

• red chili↗1

  seedless and thinly sliced

• sesame or rapeseed oil1 tbsp tbsp
• red onion↗2

  (200g), halved and thinly sliced

• ginger↗15g g

  peeled and sliced into thin strips

• small red pepper↗1

  seedless, sliced into strips

• medium curry powder↗1 tbsp tbsp
• ready‑to‑eat bean sprouts200g g

  washed and drained

• tahini↗1 tbsp tbsp
• eggs↗3

  beaten

• coriander15g g

  chopped

Step-by-step instructions

1. 1

   Cook the noodles according to the package instructions. In a small bowl combine lime juice, tamari, grated garlic and chili. Set aside.

2. 2

   Heat the oil in a non‑stick wok or large wide skillet over high heat and stir‑fry the onion, ginger and pepper for about 5 minutes until softened (add the minced garlic in the last minute). Add the curry powder and cook for another minute. Add the bean sprouts and continue cooking until they soften and become very hot. Stir in the tahini.

3. 3

   Push the vegetables to the side of the wok and pour in the eggs – you may need a little more oil. Scramble the eggs until just set, then mix them with the vegetables, add the noodles and coriander, and toss quickly. Divide into bowls and serve with sauce on the side.