Veg-packed noodle & egg bowl
By Esther Clark
With just four supermarket ingredients you can whip up a simple vegetarian noodle dish for two that’s both filling and rich in fibre – ready in just 15 mins
- Prep:3 mins
Cook:12 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 510
- fat 20g
- saturates 3g
- carbs 59g
- sugars 14g
- fibre 7g
- protein 21g
- salt 1.8g
Ingredients
- 2 medium eggs
- 125g dried medium egg noodles
- 200g stir-fry vegetables
- 120g pouch stir-fry sauce
Method
Boil the eggs for 6 mins, then set aside in cold water. Cook the noodles following pack instructions, drain and toss with 1 tbsp sunflower oil. Heat another 1 tbsp oil in a frying pan over a medium heat. Fry the veg for 5 mins. Heat the noodles through with the veg and sauce, and season. Peel the eggs and cut in half. Divide the noodles between bowls and top each with the eggs.
