Description
A vibrant and flavorful dish featuring tender egg noodles tossed in a rich peanut butter and soy sauce blend, combined with crunchy stir-fried vegetables, and topped with fragrant coriander omelette ribbons. This recipe offers a delightful balance of textures and savory Asian-inspired flavors, perfect for a quick and satisfying meal.
Ingredients
Scale
Noodles and Sauce
- 250g pack medium egg noodles
- 2 tsp sesame oil, plus a little extra for drizzling
- 2 tbsp crunchy peanut butter
- 2 tbsp light soy sauce
- 1 tbsp sweet chilli sauce
- 2 tbsp reserved noodle cooking water
Vegetables
- 1½ tbsp sunflower oil, divided
- 3 carrots, cut into thin batons
- 2 garlic cloves, finely sliced
- ½ Chinese cabbage, roughly sliced
- 5 spring onions, thinly sliced on the diagonal (divided)
Omelette Ribbons
- 3 eggs, beaten
- handful coriander, roughly chopped, plus a few sprigs to garnish
- salt and pepper, to season
Instructions
- Cook the Noodles: Prepare the egg noodles according to the package instructions. Once cooked, drain the noodles, reserving 2 tablespoons of the cooking water. Toss the noodles lightly with a drizzle of sesame oil to prevent sticking and set aside.
- Stir-Fry the Vegetables: Heat half of the sunflower oil in a wok over medium-high heat. Add the carrot batons and stir-fry until they are tender yet crisp. Then, add the sliced garlic, roughly chopped Chinese cabbage, and half of the spring onions. Continue stir-frying for 1-2 minutes until the cabbage begins to wilt.
- Make the Sauce and Combine: In a small bowl, mix the crunchy peanut butter, light soy sauce, sesame oil, sweet chilli sauce, and reserved noodle cooking water until smooth. Pour this sauce mixture into the wok with the vegetables and toss to combine. Add the cooked noodles and stir everything together, heating through until warm.
- Prepare the Coriander Omelette Ribbons: Whisk the eggs together with the chopped coriander and a pinch of salt and pepper. Heat the remaining sunflower oil in a non-stick frying pan over medium heat. Pour in the egg mixture, stir once gently, then let the omelette set on one side without stirring. Carefully flip the omelette using a plate if needed and cook until the other side is golden and set. Remove from the pan and let cool slightly for 1 minute before cutting into thin strips.
- Serve: Plate the peanut noodles and vegetables, then scatter the coriander omelette ribbons on top along with the remaining spring onions and a few coriander sprigs to garnish. Serve immediately and enjoy a fresh, flavorful meal.
Notes
- You can substitute the medium egg noodles with rice noodles or udon for a different texture.
- Adjust the amount of sweet chilli sauce depending on your preferred spice level.
- To make the omelette flipping easier, slide the omelette onto a plate and then invert it back into the pan.
- Add a protein such as tofu, chicken, or shrimp to the stir-fry for a more filling meal.
- For a gluten-free option, use tamari or a gluten-free soy sauce alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Stovetop
- Method: Stir-frying and pan-frying
- Cuisine: Asian
Keywords: peanut noodles, coriander omelette ribbons, stir-fried vegetables, Asian noodle recipe, vegetarian noodle dish, easy weeknight dinner
