Peanut veg noodles with egg

• Medium egg noodles250g
• Free range eggs (15 pack)4
• Savoy / white cabbage½
• Carrots200g
• Garlic (4 bulbs, approx 40 cloves)2
• Soy sauce45ml
• Smooth peanut butter30g

Plus salt and pepper. About £2.16 for the amounts used.

Method

1. 1

   Cook 250g noodles following the pack, then drain.

2. 2

   Make the sauce: mix 30g peanut butter, 3 tbsp soy sauce and 3 tbsp hot water until smooth.

3. 3

   Stir-fry ½ cabbage, finely shredded, 200g carrots cut into thin strips and 2 crushed garlic cloves in a little oil for 5 minutes.

4. 4

   Push the veg aside, scramble 4 beaten eggs in the pan, then add the noodles and sauce and toss for 2 minutes until hot.