Gingered noodle omelettes with garlic & chilli sauce

Heat the noodles according to pack instructions. Beat 3 eggs with 1 tbsp water, ½ tsp chilli and garlic sauce and a little coriander, chopped, from the stir fry pack. 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 to keep warm.

Heat another drizzle of oil, pour in 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 serve with a generous drizzle of chilli and garlic sauce, loosened with a little water. Repeat with the remaining ingredients to serve 2. Scatter with the remaining coriander to serve.