Ingredients Jump to Instructions ↓

  1. 385g pack cooked fresh noodles (see cooks notes)

  2. 45ml/3 tbsp vegetable oil

  3. 6 large eggs

  4. 1 red pepper, de-seeded and sliced

  5. 2 carrots, peeled and cut into fine sticks

  6. 100g/4oz dwarf green beans, halved length-ways

  7. 2 1/2cm/1in piece root ginger, peeled and grated

  8. 6 spring onions, trimmed and shredded

  9. 2 tbsp red Thai curry paste

  10. Wedges of lime to serve

Instructions Jump to Ingredients ↑

  1. Heat 15ml/1 tbsp of oil in a large frying pan or wok. Beat the eggs with 30ml/2tbsp water, then add to the wok and cook for about 3mins, stirring and scraping so that the egg forms lumps when it has set. Transfer to a plate and set aside.

  2. Wipe out the wok; add the remaining oil then when hot, add the peppers, carrots and beans then stir fry for 4mins. Add the ginger and spring onions and noodles, and stir fry for a further 2mins. Add the curry paste, eggs and 60ml/4tbsp cold water. Cook over a high heat, tossing and stirring the noodles until well mixed.

  3. Serve in bowl with wedges of lime if desired.


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