Description
A vibrant and flavorful egg-fried wholemeal noodle dish with crunchy beansprouts, aromatic spices, and a zesty lime-tamari sauce, perfect for a quick and healthy meal.
Ingredients
Scale
Noodles and Sauce
- 2 dried wholemeal noodle nests (about 100g)
- 2 limes, juiced
- 1 tsp tamari
- 1 garlic clove, finely grated
- 1 red chilli, deseeded and finely sliced
Vegetables and Seasonings
- 1 garlic clove, chopped
- 1 tbsp sesame or rapeseed oil
- 2 red onions (200g), halved and thinly sliced
- 15g ginger, peeled and cut into fine shreds
- 1 small red pepper, deseeded and cut into strips
- 1 tbsp medium curry powder
- 200g ready-to-eat beansprouts, rinsed and drained
- 1 tbsp tahini
Egg and Garnish
- 3 eggs, beaten
- 15g coriander, chopped
Instructions
- Cook Noodles: Prepare the wholemeal noodles by cooking them according to the package instructions until tender but firm. Drain and set aside.
- Prepare Sauce: In a small bowl, combine the lime juice, tamari, finely grated garlic, and sliced red chilli. Set this tangy, spicy sauce aside to serve with the noodles later.
- Stir-Fry Vegetables: Heat the sesame or rapeseed oil in a non-stick wok or large, wide pan over high heat. Add the chopped garlic, thinly sliced red onions, ginger shreds, and red pepper strips. Stir-fry for about 5 minutes until the vegetables are softened but still vibrant.
- Add Curry Powder: Sprinkle in the medium curry powder and cook for an additional minute to release the spices’ aroma and flavor.
- Cook Beansprouts: Add the rinsed and drained beansprouts to the wok. Continue stir-frying until the beansprouts begin to soften and are steaming hot, ensuring they’re cooked but still retain some crunch.
- Incorporate Tahini: Mix in the tahini thoroughly with the vegetables to add a rich, nutty depth to the mixture.
- Cook Eggs: Push the vegetable mixture to one side of the wok. If needed, add a small extra drizzle of oil. Pour in the beaten eggs on the empty side and stir-fry until mostly set but still slightly moist.
- Combine Ingredients: Gently stir the partially cooked eggs into the vegetable mixture. Then add the cooked noodles and chopped coriander, tossing everything together to evenly combine and heat through.
- Serve: Transfer the egg-fried noodles with beansprouts into bowls and serve immediately with the lime and tamari sauce on the side for dipping or drizzling.
Notes
- Use wholemeal noodles for added fiber and a nuttier flavor.
- You can adjust the heat level by increasing or skipping the red chilli slices.
- Add more oil if the eggs stick to the wok while cooking.
- Feel free to substitute tamari with soy sauce for a different flavor profile, checking for gluten if needed.
- This dish can be made vegetarian by omitting the eggs and increasing the vegetables.
- Serve immediately for the best texture, as noodles can become soggy if left too long.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Keywords: egg fried noodles, beansprouts, wholemeal noodles, quick dinner, stir fry, healthy Asian recipe
