Gingered noodle omelettes with garlic & chilli sauce

Heat the noodles according to pack instructions. Beat the eggs with 2 tbsp cold water, 1 tsp chilli and garlic sauce and a little coriander, chopped, from the stir fry pack (reserve the rest). Heat 1 tbsp oil in a large nonstick frying pan over a high heat and stir fry the remaining vegetables until piping hot, just tender and still bright. Set aside, covered, on a plate.

Heat a drizzle of oil, pour in half the eggs, top with half the noodles and stir gently over a high heat until set. Pile half the vegetables on top, fold the omelette over, then drizzle generously with some chilli and garlic sauce, loosened with a little water. Repeat with the remaining ingredients to make 2, then scatter with the reserved coriander and serve.