Asian market noodles

• 500g fresh thick rice noodles 2 tbsp peanut oil
• 1 onion, peeled and chopped 3 garlic cloves, finely chopped
• 1/4 cup light soy sauce 2 eggs, lightly beaten
• 100g bean sprouts, trimmed 2 tbsp chopped roasted unsalted peanuts
• 1 large carrot, peeled and finely diced
• 125g fresh baby corn, thickly sliced diagonally
• 1 red chilli, deseeded and thinly sliced (optional)
• 1/4 Chinese cabbage, finely shredded (about 3 cups)
• 1 green onion (shallot), thinly sliced diagonally, to serve

1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1-3 minutes

until almost tender. Drain and separate noodles. Set aside.

2. Heat a wok over high heat. Add oil and heat until hot. Add onion. Stir-fry for

2 minutes or until onion is just soft.

3. Add garlic, carrot, corn and chilli. Stir-fry for 2 minutes. Add cabbage. Stir-fry until

combined. Toss through soy sauce and noodles. Swirl eggs over noodle mixture. Toss

for 1 minute or until eggs set slightly. Spoon into serving bowls. Top with chopped

peanuts, thinly sliced green onions and serve immediately. Serves 4.

PER SERVE: 1450kJ; Protein 11g; Total Fat 18g; Saturated Fat 4g; Carbohydrate 33g; Total Sugars 5g; Sodium 650mg; Potassium 530mg; Calcium 65mg; Iron 2.2mg; Fibre 5g.