• Roast the peanuts in a dry pan until light brown
  • Allow them to cool and then crush them
  • Add the oil to a wok or frying pan
  • Add the garlic, ginger and chilli and cook for 2 minutes
  • Chop the broccoli, add to the pan with the garlic, ginger and chilli and cook for 10 minutes
  • Add the grated carrot and fry for a further 3 minutes
  • Cook the noodles according to the instructions on the packaging
  • Add the egg to the pan with the vegetables and stir continuously until the egg becomes scrambled
  • Add the noodles, soy sauce, pring onions and lime juice to the pan
  • Serve and top with the beansprouts, peanuts and fresh coriander