Introduction

These veggie peanut noodles with coriander omelette ribbons make a flavorful and satisfying meal that’s perfect for any day of the week. Combining crunchy vegetables, creamy peanut sauce, and fresh herbs, this dish is both vibrant and nourishing. It’s quick to prepare and sure to please everyone at the table.

A white oval plate holding a colorful dish made of yellow noodles forming the base layer, scattered with green avocado slices, bright red chili strips, light brown cooked mushrooms, and fresh green mint leaves. The top layer is a mound of thin, white crispy noodles covering the ingredients underneath. In the background, there is a small white bowl with dark dipping sauce garnished with sesame seeds and a white spoon resting inside. The whole scene is set on a white marbled surface, with a glass of lime water and white cutlery nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g pack medium egg noodles

2 tsp sesame oil, plus a little extra for drizzling

1½ tbsp sunflower oil

3 carrots, cut into thin batons

2 garlic cloves, finely sliced

½ Chinese cabbage, roughly sliced

5 spring onions, thinly sliced on the diagonal

2 tbsp crunchy peanut butter

2 tbsp light soy sauce

1 tbsp sweet chilli sauce

3 eggs, beaten

handful coriander, roughly chopped, plus a few sprigs to garnish

Instructions

Step 1: Cook the noodles according to the pack instructions. Drain them, reserving 2 tablespoons of the cooking water. Toss the noodles with a drizzle of sesame oil to prevent sticking and set aside.

Step 2: Heat half the sunflower oil in a wok over medium-high heat. Add the carrot batons and stir-fry until they begin to soften, about 3-4 minutes.

Step 3: Add the sliced garlic, Chinese cabbage, and half of the spring onions to the wok. Stir-fry for 1-2 minutes until the cabbage starts to wilt.

Step 4: In a small bowl, mix the crunchy peanut butter, light soy sauce, 2 teaspoons sesame oil, sweet chilli sauce, and the reserved cooking water until smooth. Pour this sauce into the wok and toss to combine with the vegetables.

Step 5: Add the cooked noodles to the wok and toss everything together over heat until the noodles are warmed through and evenly coated with the sauce.

Step 6: While the noodles heat, whisk together the beaten eggs, chopped coriander, and a pinch of salt and pepper in a bowl.

Step 7: Heat the remaining sunflower oil in a non-stick frying pan over medium heat. Pour in the egg mixture, stir once to distribute, then allow it to cook undisturbed until the underside is set and golden, about 2-3 minutes.

Step 8: Carefully flip the omelette over. If needed, use a plate to help turn it. Cook the other side for another 1-2 minutes until fully set and golden.

Step 9: Slide the omelette onto a board and let it cool for about 1 minute. Cut into thin strips to create omelette ribbons.

Step 10: Serve the peanut noodles topped with the coriander omelette ribbons, the remaining spring onions, and a few coriander sprigs for garnish.

Tips & Variations

For extra protein, add some cooked chicken, tofu, or shrimp to the noodles.

Use crunchy peanut butter for texture, but smooth peanut butter works fine if preferred.

Adjust the sweet chilli sauce amount to make the dish milder or spicier according to your taste.

If you don’t have Chinese cabbage, substitute with Napa cabbage or savoy cabbage.

To save time, prepare the omelette in advance and slice just before serving.

FAQs

Can I use a different type of noodle?

Yes, rice noodles, udon, or soba noodles can be used as alternatives. Just adjust the cooking time according to the package instructions.

How do I prevent the omelette from sticking to the pan?

Use a good quality non-stick frying pan and ensure it is properly heated before adding the egg mixture. Adding enough oil and not rushing to flip the omelette will help it release easily.