Egg-fried noodles with broccoli and runner beans

Serves 2-3

For the sauce

• 200g dry rice vermicelli
• 1 vegetable oil
• 1 small round shallot
• 2 eggs
• 2 tbsp butter
• 2 cloves garlic
• 100g tenderstem broccoli
• 100g runner beans

• 3 tsp honey
• 4 tbsp soy sauce
• 0.5 lime

Step 1
Cook the noodles in boiling water until soft but not cooked through.

Step 2
Drain and set aside in a colander.

Step 3
Mix all the sauce ingredients together in a small bowl.

Step 4
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.

Step 5
Set aside.

Step 6
Using the same pan, heat one tablespoon of the butter on medium heat, add half the garlic and cook gently until browned.

Step 7
Add the cooked noodles, stir-fry with half the sauce for about three minutes until the noodles are soft, then stir in the eggs.

Step 8
Set aside on warm plates.

Step 9
In the same pan, melt the remaining butter, cook the remaining garlic for half a minute then add the broccoli and runner beans.

Step 10
Stir-fry for about three minutes.

Step 11
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.

Step 12
Put the veg on top of the noodles and serve at once.