Step 1

For the dressing, whisk together all the ingredients in a small bowl.

Step 2

Place bean sprouts, snow peas, spring onion and chilli in a large bowl.

Step 3

Add the dressing, then toss gently to combine.

Step 4

Fill a wok with about 6cm of canola oil and place over high heat. When hot (almost smoking), crack an egg into the oil. Fry about 30 seconds each side, turning with a slotted spoon, or until the egg is golden and puffed. Remove and drain on paper towel. Repeat with the remaining eggs.

Step 5

Divide the salad among serving plates, reserving a little for garnish. Top each plate with an egg and garnish with reserved salad.