|30 ml||soy sauce|
|carrot — peeled and shredded|
|50 g||fresh coriander — chopped|
|150 g||mung bean sprouts|
|peanuts — ground toasted|
|400 g||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.