Ingredients
- Vermicelli noodles 160g
- Ginger 5cm piece
- Garlic clove 1
- Spring onions 4
- Leftover tomatoes 100g
- SpinneysFOOD Pure Sunflower Oil 1 tbsp
- Large eggs 6
- Soya sauce 1 tbsp
- SpinneysFOOD Chives A handful
- SpinneysFOOD Microgreens A handful
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."
Tomato egg stir-fry
Asian 10 Mins Prep ยท 10 Mins Cook
- Cook the noodles according to package instructions.
- Grate the ginger and garlic. Slice the spring onions. Quarter the tomatoes.
- Heat the oil in a wok or non-stick pan set over a medium heat.
- 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.
- When set, tip in the soya sauce and let it sizzle for a few seconds.
- Chop the chives.
- Serve the stir-fry with the vermicelli and top with the remaining spring onions, chives and microgreens.