Written by Hayley in Gluten Free

I can’t believe I haven’t posted this recipe until now. This dish makes a regular appearance on our menu as it’s tasty, super quick to make and we usually have all the basic ingredients in to make it. Feel free to chuck whatever veg you have in it – peppers, broccoli, mushrooms, green beans, mange tout all work really well.


Serves 2

4 spring onions sliced
Half a red pepper sliced
Half a yellow pepper sliced
1 red chilli sliced (or chilli flakes)
2 tbsp hoisin sauce
2 packets of Straight to wok rice noodles (or egg noodles if you prefer)
2 eggs
1 tbsp sesame seeds
Fresh coriander to garnish


  1. In a large wok heat a big glug of oil over a medium heat, I usually use sesame oil. Once the oil is hot, add the spring onion, peppers and chilli and stir fry for a couple of minutes, taking care not to burn.
  2. Add the hoisin sauce and noodles (if using straight to wok noodles, if not, cook noodles to packet instructions then add to the wok) and combine everything together and cook for a further 5 minutes.
  3. In the mean time add some oil to a frying pan over a medium heat and fry 2 eggs until you have nice crispy edges but the yolk is still running.
  4. Serve the noodles on the plate with the egg on top, sesame seeds, coriander and extra chilli flakes if you like!


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