Veggie noodle pot

• noodles100g g

  (rice, soba or egg)

• frozen peas↗3 tbsp tbsp
• sugar snap peas↗handful

  or mangetout, halved lengthways

• baby corn↗handful

  halved lengthways

• spring onion↗1

  sliced

• red pepper↗½ ½

  deseeded and chopped

• reduced-salt soy sauce↗1 tbsp tbsp
• clear honey↗1 tsp tsp
• garlic clove↗½ ½

  crushed

• juice 1/2 lemon
• grating of fresh ginger

  (optional)

• olive oil↗1 tbsp tbsp
• of milksplash

  splash

• eggs↗2

  beaten

Step-by-step instructions

1. 1

   To make the omelette, heat the olive oil in a small non-stick frying pan. Add a splash of milk to the beaten eggs, then tip into the pan. Stir once and allow to cook over a gentle heat until almost set. Flip (using a plate if necessary) and cook on the other side until cooked through. Tip onto a board and cut into strips. (You can roll the omelette up and cut slices to give you spirals, if you like.)

2. 2

   Cook the noodles following pack instructions. Drain and rinse under cold water, then set aside. Meanwhile, mix the dressing ingredients together. Blanch the peas and sugar snap peas, then drain and run under cold water to stop them cooking any further.

3. 3

   To assemble the salad, mix the noodles with the baby corn, spring onion, red pepper and green veg, then toss with the dressing and top with strips of omelette.