Spicy egg stir-fry

image

 

Glass of water needed

Serves 2

  • 4 eggs
  • 2 tbsp vegetable oil
  • 1 red chilli, deseeded and chopped
  • 1 tsp grated ginger
  • 1/2 tsp chopped garlic
  • 100g halved green beans
  • 3 sliced spring onions
  • 200g shredded cabbage
  • 2 tbsp soy sauce
  • 2 egg noodle nests

Cook your noodles to the packet instructions. Beat the egg with 2 tablespoons of water and season. Heat 1 tablespoon of oil in a wok and stir-fry the chilli, ginger, garlic and green beans for 2 minutes. Add the spring onions and cabbage. Stir-fry for 1 minute. Transfer to a bowl and put aside.

Heat the remaining oil in the wok and add the egg. Cook, stirring, until set. Return the vegetables to the wok and stir in the soy sauce. Add the noodles. Stir-fry for a further minute and serve.

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