Step 1

Soak the rice noodles in hot water for 10 minutes or according to packet instructions. Drain and set aside.

Step 2

Meanwhile, heat 1 tbs each peanut and sesame oils in a wok or large nonstick frypan over medium-high heat. When oils are hot but not smoking, add the onion and cook, without stirring, for 1 minute to sear. Reduce heat to medium and cook, stirring occasionally, for 4 minutes or until golden. Transfer the onion to a bowl.

Step 3

Add the broccoli, green beans, peas, tofu, and another 1 tbs peanut oil to pan. Cook over high heat for 2 minutes or until the vegetables are just cooked and the tofu is beginning to brown. Add vegetable mixture to onion bowl.

Step 4

Add 1 tbs peanut oil, curry powder, remaining 1 tbs sesame oil and 2 tbs water to the pan. Add noodles and stir combine. Make a well in the centre of the noodles, add the remaining 1 tbs peanut oil, and crack in the egg. Stir vigorously with a wooden spoon and let scramble until almost cooked through, then mix in with the noodles.

Step 5

Add the tamari, spring onion, and coriander and stir to combine. Season to taste, then serve.