Description
A vibrant and flavorful dish featuring medium egg noodles tossed with crunchy peanut sauce and stir-fried vegetables, topped with fragrant coriander omelette ribbons. This easy-to-make recipe combines crisp carrots, Chinese cabbage, and spring onions with a creamy, tangy peanut butter sauce for a satisfying vegetarian meal.
Ingredients
Scale
Noodles and Sauce
- 250g pack medium egg noodles
- 2 tsp sesame oil, plus a little extra for drizzling
- 2 tbsp crunchy peanut butter
- 2 tbsp light soy sauce
- 1 tbsp sweet chilli sauce
Vegetables
- 1½ tbsp sunflower oil
- 3 carrots, cut into thin batons
- 2 garlic cloves, finely sliced
- ½ Chinese cabbage, roughly sliced
- 5 spring onions, thinly sliced on the diagonal (divided use)
Omelette Ribbons
- 3 eggs, beaten
- Handful coriander, roughly chopped, plus a few sprigs to garnish
- Salt and pepper, to season (assumed)
Instructions
- Cook the noodles: Prepare the medium egg noodles according to the package instructions. Once cooked, drain the noodles and reserve 2 tablespoons of the cooking water. Toss the noodles in a drizzle of sesame oil to prevent sticking and set aside.
- Stir-fry vegetables: Heat half of the sunflower oil in a wok over medium-high heat. Add the carrot batons and stir-fry until they become tender but still retain some crunch. Add the sliced garlic, roughly sliced Chinese cabbage, and half of the spring onions. Continue stir-frying for 1-2 minutes until the cabbage begins to wilt slightly.
- Prepare and add peanut sauce: In a small bowl, mix together the crunchy peanut butter, light soy sauce, sesame oil, sweet chilli sauce, and the reserved noodle cooking water. Pour this mixture into the wok with the vegetables, and toss to coat everything evenly.
- Combine noodles and finish stir-fry: Add the drained noodles to the wok and toss all ingredients together. Stir-fry briefly until the noodles are warmed through and well coated with the sauce and vegetables.
- Make the coriander omelette ribbons: In a bowl, whisk together the beaten eggs, roughly chopped coriander, and a pinch of salt and pepper. Heat the remaining sunflower oil in a non-stick frying pan over medium heat. Pour in the egg mixture, stir once to distribute the coriander, then allow the egg to set on one side without stirring.
- Flip and cook omelette: Carefully turn the omelette over using a spatula or with the help of a plate to avoid breaking. Cook the other side until the omelette is fully set and golden brown. Slide it out onto a board and let it cool for 1 minute.
- Slice omelette and garnish: Cut the cooled omelette into thin strips or ribbons. Scatter these ribbons over the noodle dish, garnish with the remaining spring onions and a few coriander sprigs. Serve immediately.
Notes
- You can substitute crunchy peanut butter with smooth peanut butter if preferred, though crunchy adds texture.
- Adjust the amount of sweet chilli sauce to control the heat level.
- Use freshly chopped coriander for the best flavor and aroma in both the omelette and garnish.
- If you want a vegan version, omit the omelette ribbons or replace with tofu ribbons or another plant-based garnish.
- Reserve some noodle cooking water as it helps loosen the peanut sauce and improves coating on noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Keywords: peanut noodles, vegetarian noodle recipe, stir-fried noodles, Asian peanut sauce, coriander omelette, easy noodle dish
