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Put the noodles into boiling water to cook. If they’re quick cooking noodles (less than 8 mins) then wait until after you’ve prepped the veg (that’s the next step).
Grate, julienne or spiralize the carrots and dice the ginger, garlic, spring onions and chili and fry everything together with oil (peanut oil is a great choice for Asian style cooking, but we often just grab olive if it’s to hand anyway) in a large pan for three or four minutes. Don’t add the garlic or ginger until halfway through.
Use a spatula to stir and stop the ingredients sticking.
Add the spicy and soy sauces and stir in. Add a couple of tablespoons of water to the sauce and mix it up to give it a more ‘creamy’ effect
Crack the eggs into a small bowl or cup and give a quick whisk with a fork.
Pour the egg mix into the pan and stir it well in. Use the spatula move the egg around quickly so it cooks in a scrambled style. That should take no more than 2 minutes and when the egg is cooked take the pan off the heat. Throw in the parsley and salt, and sesame seeds if you're using them.
The pasta should be ready by now, so drain and rinse and add it to the pan. Mix everything up well so the noodles are coated in your delicious spicy sauce.
You’re now ready to serve!