Prep 10 min
Cook 15 min
Serves 2-3

200g dry rice vermicelli, cooked a minute less than the packet instructions
A splash of vegetable oil
1 small round shallot, peeled and sliced
2 eggs, beaten
2 tbsp butter
2 garlic cloves, peeled and sliced
100g tenderstem broccoli, cut into 1cm lengths on the diagonal
100g runner beans, cut into 1cm lengths on the diagonal

For the sauce
3 tsp honey
4 tbsp soy sauce
Juice of ½ a lime


Egg-fried noodles with broccoli and runner beans (The Guardian Feast)

Six of the best children’s meals

This will get kids licking their plates clean (As featured in The Guardian Feast 18 April 2018)


Cook the noodles in boiling water until soft but not cooked through. Drain and set aside in a colander.

Mix all the sauce ingredients together in a small bowl.

Heat the vegetable oil in a large frying pan over a medium heat, gently fry the shallot until golden, then pour in the beaten eggs to make a soft omelette. Set aside.

Using the same pan, heat one tablespoon of the butter on medium heat, add half the garlic and cook gently until browned. Add the cooked noodles, stir-fry with half the sauce for about three minutes until the noodles are soft, then stir in the eggs. Set aside on warm plates.

In the same pan, melt the remaining butter, cook the remaining garlic for half a minute then add the broccoli and runner beans. Stir-fry for about three minutes.

Add the rest of the sauce, fry for a further two minutes, then add a splash of water to steam the vegetables for another two minutes.

Put the veg on top of the noodles and serve at once.
Recipe by Uyen Luu,