Bright, fast rice noodles with egg, sprouts and lime

$2.26/serving$2.38at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• vermicelli180 g
• egg3 ea
• bean sprouts2 big handfuls
• carrot1 ea
• green onion3 stalks
• garlic2 cloves
• soy sauce2 tbsp plus 1 tsp
• white sugar1 tbsp
• lime2 ea
• peanuts3 tbsp, crushed

Method

1Soak the noodles

• •Cover the rice noodles with just-boiled water in a bowl.
• •Soak 6 to 8 minutes until pliable but still slightly chewy.
• •Drain the noodles and rinse under cold water.

2Prep

• •Meanwhile, cut the carrot into matchsticks.
• •Slice the green onions into 1 inch lengths.
• •Mince the garlic.
• •Beat the eggs in a small bowl.
• •In a bowl, stir together the soy sauce, sugar and the juice of one lime (extra soy stands in for fish sauce to keep it vegetarian).

3Start the wok

• •Heat 2 tbsp oil in a wok over high heat.
• •Pour in the eggs and scramble 30 seconds until just set.
• •Add the garlic and carrot and fry 1 minute until fragrant.

4Toss the noodles

• •Add the rice noodles and the sauce to the wok.
• •Toss with tongs 2 minutes until the noodles absorb the sauce and catch a little char.
• •Fold in the bean sprouts and green onions and cook 30 seconds until just warmed but still crunchy.

5Plate

• •Divide the noodles between two plates.
• •Garnish with the crushed peanuts.
• •Cut the remaining lime into wedges and serve on the side.