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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
  • Serves 2
  • Easy
  • Calories 510
  • Carbohydrates 59
  • Saturated Fat 3
  • Sugar 14
  • Protein 21
  • Fat 20
  • Fibre 7
  • Salt 1.8

Nutrition per serving

  • Calories 510
  • Carbohydrates 59
  • Saturated Fat 3
  • Sugar 14
  • Protein 21
  • Fat 20
  • Fibre 7
  • Salt 1.8

Ingredients

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

Method

  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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