Veg-packed noodle & egg bowl

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


  • 2 medium eggs
  • 125g dried medium egg noodles
  • 200g stir-fry vegetables
  • 120g pouch stir-fry sauce


  1. 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.

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