2 Serves
20 Mins
Bring a large pot of water to a boil and cook the egg noodles according to package directions. Drain thoroughly and set aside.
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JapaneseVitamin E
4 mg / 15 mgVitamin K
492 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
437 µg / 400 µgCalcium
492 mg / 1,300 mgIron
15 mg / 18 mgMagnesium
226 mg / 420 mgPhosphorus
901 mg / 1,250 mgPotassium
1302 mg / 4,700 mgSodium
1120 mg / 2,300 mgZinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
201 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
961 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Heat a portion of the vegetable oil in a large frying pan over medium-high heat. Pour in the beaten eggs, swirling to coat the pan, and cook for 1-2 minutes until set. Flip and cook for 1 minute more, then remove the omelette, slice into thin strips, and set aside.
In the same frying pan, heat the remaining oil. Add the fresh chilli and ginger, stir-frying for 1-2 minutes until fragrant.
Add the cooked noodles, prawns, and sliced omelette to the pan. Pour in the soy sauce and stir-fry for 1 minute until everything is heated through.
Remove from heat, toss in the fresh herbs, drizzle with lime juice, sprinkle with lime zest and crushed peanuts, then serve immediately.
4
g17
g7
g
Sri Lankan
Thai