Spicy Fried Noodles

Serves 4–6 Recipe by Sophie Gray


  • 3 size 7 Big Paddock eggs
  • 1 boneless chicken breast or other meat cut into thin strips for stir-frying, or seafood such as prawns
  • 1 tablespoon sesame oil
  • 2 cloves garlic crushed
  • 1 teaspoon grated ginger
  • 3 cups vegetables thinly sliced – carrot, courgette, cabbage – include frozen vegetables if you like
  • 1 cup bean sprouts
  • Juice of a lime
  • 250g dried noodles - soaked and drained according to the packet directions
  • Coriander to garnish - optional


  1. Heat half the oil in a wok and stir fry the chicken, then remove it and set it aside.
  2. Peel and slice the vegetables while the chicken is cooking.
  3. Add the remainder of the oil to the pan and cook the vegetables, garlic and ginger, stir frying for 2-3 minutes.
  4. Combine the sauce ingredients and add the re-constituted noodles to the wok.
  5. Stir fry to heat through, then pour in the sauce.
  6. Return the chicken to the pan, and when all is piping hot, push the noodles and vegetables up the sides of the wok making a well in the middle.
  7. Quickly break in the eggs and whisk with a fork, then toss?through the noodles.
  8. It won’t look eggy, just glossy and delicious.
  9. Add the bean sprouts and finish with a squeeze of lime juice and a handful of fresh coriander.