Load this stir-fry with all the veggies you have left in the fridge to make sure nothing is wasted
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Vegetarian |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 356 |
| Fat | 11.1g |
| Saturates | 2.7g |
| Protein | 17.4g |
| Carbs | 45.2g |
| Sugars | 1.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Cook the noodles according to package instructions.
2
Grate the ginger and garlic. Slice the spring onions. Quarter the tomatoes.
3
Heat the oil in a wok or non-stick pan set over a medium heat.
4
Add in the ginger, garlic, tomatoes and half the spring onions and stir-fry for 30 seconds, then reduce the heat and pour in the eggs. Leave to set for a few seconds, then move the loosely set eggs around the pan with a spatula to scramble.
5
When set, tip in the soya sauce and let it sizzle for a few seconds.
6
Chop the chives.
7
Serve the stir-fry with the vermicelli and top with the remaining spring onions, chives and microgreens.
