Time: 15 Minutes
Servings: 2
Ingredients:
125 g of asian stir fry pasta
2 eggs
50 g shredded carrots
150 g shredded cabbage
30 ml low sodium soya sauce
1/2 tbsp sriracha sauce
1 Avocado
vegetable oil (sunflower oil, olive oil)
Salt
- whisk your eggs and fry them on a pan with a little bit of vegetable oil
- prepare your pasta following instruction on packaging – the one used in this recipe had to be soaked in hot water for 5 minutes, rinsed with cold water
Add your shredded carrots and cabbage with 1 tbsp of vegetable oil to the pan, fry for 2 minutes and add your soya sauce. Give it a good mix and fry for another 2 minutes.
Add your prepared pasta, eggs, sriracha sauce, add salt to your taste and fry for another 2 minutes while mixing all the ingredients well. Add more soya sauce and sriracha to your taste if you like to
Serving together with shrimp chips
