Satay Veggie Noodle Stir-Fry

Steps

1. a large pot of salted water to the boil.
2. In a small pot, combine all satay sauce ingredients. On a high heat, bring to a simmer and whisk until smooth. Reduce heat to low, simmer until sauce has thickened slightly, whisking often, about 5 minutes.
3. Place noodles in pot of boiling water. Stir well to separate strands, cover and turn off heat. Leave for 6-8 minutes, stirring once. Drain well and rinse under cold water. Drizzle with sesame/ olive oil to prevent sticking and use kitchen scissors to cut noodles in a few places. Set aside.
4. Heat a drizzle of oil in a large, non-stick wok or fry-pan on high heat. Add eggs and swirl to thinly coat base. Cook for 1–2 minutes or until just set. Set aside on a board to cool slightly.
5. Add another drizzle of oil to wok/pan and fry onion, broccoli and carrot for 2–3 minutes or until onion has softened. Add sugar snaps and capsicum and cook a further 1–2 minutes or until just tender. Turn off heat.
6. Roll up egg, then thinly slice. Toss noodles, peas and satay sauce through veggies in pan to coat in sauce. Add water if sauce is too thick.
7. Divide satay veggie noodle stir-fry between bowls and top with sliced eggs. Garnish with peanuts and squeeze over lime juice just before serving.