- 250g Thai rice noodles
- 2 tbsp tamari
- 1 tbsp honey
- 2 tsp cider vinegar
- 1 cinnamon stick
- 2 garlic cloves
- 1 red chilli, to taste
- 2 tbsp rapeseed, olive or coconut oil
- 2-3 handfuls of shredded or diced leftover meat and/or veg (raw or cooked)
- 2 eggs
- 1 lime
- 50g mixed bean sprouts
- 4 tbsp peanuts or cashews, plus extra to garnish
- A handful of parsley, coriander and/or mint leaves
Prep: 30 mins | Cook: 20 mins
1. Soak the noodles in cold water for about 30 mins or till pliable but al dente. Drain.
2. While the noodles soak, make the sauce by combining the tamari, honey, cider vinegar and cinnamon stick in a small pan. Heat gently to dissolve the honey and taste – add more of any of the ingredients as you wish. Set aside.
3. Lay out all the ingredients within easy reach of the hob in the order they'll be used. Peel and thinly slice the garlic. Thinly slice the chilli. Put a wok on a high heat and 1 tbsp oil. Add the garlic and chilli to the hot oil, stir fry for a few seconds, then add the noodles and 4 tbsp water. Stir fry till they're drying out, then add the sauce (remove the cinnamon stick first). Fry till they're almost soft enough to eat (they should be slightly chewy).
4. Push the noodles to the side of the wok and add 1 tbsp oil. Fry your leftover meat and/or veg till it starts to colour, then push to the side and add the eggs. Pierce the yolks and, when starting to set on the bottom, scramble.
5. Stir the noodles, veg and eggs together and add a good squeeze of juice, the sprouts and peanuts or cashews. Stir fry till combined. Finely chop the herbs and scatter over the top. Serve with extra nuts, more chopped chilli and wedges of lime.