Fresh egg-noodle wraps
Replace readymade run bing with a wrap like a fresh tortilla wrap.
- 4 eggs
- 30 ml soy sauce
- 8 tortilla wraps
- 1 carrot, peeled and shredded
- 50 g chopped fresh coriander
- 150 g mung bean sprouts
- ground toasted peanuts
- 25 ml sugar
- 400 g packet egg noodles
1 Whisk the eggs, season with salt then cook on a low heat in an oiled frying pan as a sheet (don’t flip it).
2 Remove from the heat and cut into 2cm-wide strips
3 Cook the egg noodles with the soy sauce in water. Remove from the heat and set aside.
4 Lay out the tortilla wraps and add your filling to the centre – egg strips, noodles, carrot, coriander, sprouts, peanuts and sugar.
5 Fold the right side in, over the filling, to the middle. Fold the bottom and top inwards by about 2cm.
6 Roll it up from the right side to the left.