Asian Market Noodles

This recipe has got to be one of the tastiest low-calorie meals I've had!  It's a Sanitarium recipe that is so quick and easy to make, and it truly is delicious, coming in at 340 calories per serve!  It makes heaps too, so you could even cut down the calories even more by serving it up for 5 or 6.  Loving the memory of eating this one too - we packed it up into some Tupperware and ate it by the waterfront on a perfect Friday evening...bliss!

Ingredients (serves 4)
500g fresh thick rice noodles
2 teaspoons peanut oil
1 onion, peeled and chopped
3 garlic cloves, finely chopped
1 large carrot, peeled and finely diced
125g fresh baby corn, thickly sliced diagonally
1 red chilli, deseeded and thinly sliced
1/4 Chinese cabbage, finely shredded (about 3 cups)
1/2 cup light soy sauce
2 eggs, lightly beaten
100g bean sprouts, trimmed
2 tablespoons chopped roasted unsalted peanuts
1 green onion, thinly sliced diagonally, to serve

Method
Place noodles in a heatproof bowl.  Cover with boiling water.  Stand for 1-3 minutes until almost tender. Drain and separate noodles.  Set aside.

Heat a wok over high heat.  Add oil and heat until hot.  Add onion.  Stir-fry for 2 minutes or until onion is just soft.  Add garlic, carrot, corn and chilli.  Stir-fry for 2 minutes.  Add cabbage.  Stir-fry until combined.

Toss through soy sauce and noodles.  Swirl eggs over noodle mixture.  Toss for 1 minute or until eggs set slightly.  Spoon into serving bowls.  Top with bean sprouts, chopped peanuts, green onion and serve immediately.