Cook the noodles following pack
instructions. Drain, reserving 2 tbsp of
the cooking water. Toss the noodles in
a drizzle of sesame oil and set aside.
Meanwhile, heat half the sunflower oil
in a wok. Add the carrots and stir-fry until
tender. Tip in the garlic, cabbage and half
the spring onions, and stir-fry for 1-2 mins
until the cabbage begins to wilt. Mix
together the peanut butter, soy, sesame
oil, chilli sauce and reserved cooking
water, then add to the pan. Toss in the
noodles and heat until warmed through.
Whisk the eggs, chopped coriander and
some seasoning in a bowl. Heat the
remaining sunflower oil in a non-stick
frying pan. Tip in the eggs, stir once, then
allow to set on one side. Turn over
carefully, using a plate if you need to, and
cook the other side until set and golden.
Slide out onto a board. Cool for 1 min,
then cut into strips. Scatter over the
noodles, along with the remaining spring
onions and a few coriander sprigs.