1 Tbs vegetable oil

½ onion, chopped

1 clove garlic, chopped

½ red chilli, seeds removed and chopped

200 g egg noodles, cooked according to packet instructions

200 g bean sprouts

55 g cashew nuts, crushed

2 tsp soy sauce

1 lime, juice only

2 Tbs chopped fresh coriander

2 eggs, lightly beaten

1

Heat the oil in a wok or large frying pan and fry the onion until softened.

2

Add the garlic, chilli and noodles and stir fry for 2-3 minutes.

3

Add the bean sprouts, cashew nuts, soy sauce, lime juice and coriander and pour in the beaten eggs. Cook over a medium heat until the base has set, then turn over and fry on the other side until golden-brown.

4

To serve, cut the omelette in half and place onto two plates.

Serving size: ½ of a recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.