Super simple egg and cashew nut stir fry

This protein packed stir fry is a great way to refuel at the end of a busy day and our spicy stir fry oil makes it almost effortless to prepare. It really is a meal in minutes.

Serves 4

Ingredients

• 1 tbsp littleseed extra virgin British rapeseed oil

• 2 eggs

• 250g pack of dried noodles

• 2 tbsp littleseed stir fry oil

• 1 carrot

• 1 courgette (sliced)

• 1 onion (grated)

• 6 mushrooms (sliced)

• 1 red pepper (sliced into long pieces)

• A few broccoli florets

• A handful of cashew nuts

• A handful of fresh coriander

• 1 lime, zested and juiced

• 3 tbsp of soy sauce

Method

1. Add the natural rapeseed oil to a frying pan or wok on a medium heat. Crack the two eggs into a bowl and whisk, then add to the pan to make an omelette.

2. Once the omelette is cooked, take it out of the pan and set to one side.

3. Cook the dried noodles as per the instructions on the packet. Two minutes before the noodles are ready, add the broccoli florets to the same pan. Drain and set aside.

4. Put a frying pan over a high heat and add the stir fry oil, followed by all the vegetables and cook until they start to soften slightly.

5. Add the drained noodles to the vegetables. Then chop the omelette into small pieces and add this to the frying pan too.

6. Add the grated lime zest, lime juice and soy sauce to the stir fry and mix through.

7. Serve in bowls, topped with a sprinkling of cashew nuts and coriander leaves.

Prep Time

5 minutes

Cooking Time

15 minutes

Recipe Notes

Don’t have any cashew nuts…? Peanuts, roasted chickpeas or sunflower seeds are also great for addng a bit of crunch.