Another hit from Marley Spoon.
Cut 1/2 lb. Chinese broccoli into1/2 inch pieces crosswise.
Trim ends off 1/4 lb. snow peas
Cut one lime into wedges
Chop 1 oz. peanuts into coarse chunks
Measure 2 tsps curry powder. Mix 1-1/2 oz. tamari soy sauce and 2 T. sugar. Set aside.
Boil water in a medium pot big enough for noodles (egg noodles, Pad Thai noodles, etc.) Add noodles and cook 5-7 minutes al dente. Rinse and cool.
Heat 2 tsp. oil in skillet. Saute the white and green scallions in the skillet until browned. Add two large whisked eggs to the pan. Swirl the pan to cover the edges. Cook covered until it is a thin, cooked omelette. Loosen edges and remove intact on a cutting board. Roll up the omelette like a jelly roll. Slice into 1/2 inch ribbons. Set aside.
Heat 2 tsp oil in the skillet. Add the broccoli and cook one minute. Add the snow peas and 1/2 the dark scallion slices, with a pinch of salt. Stir fry two minutes. Transfer to a plate.
Heat 2 T oil in the skillet and turn to high until shimmering. Add the 2 tsps curry powder and cook until fragrant 30 sec. Add noodles and tamari/sugar sauce. Add a bit of broth or water if it seems too dry. Toss until sauce is absorbed about 3 min. Toss in sliced egg and vegetables.
Serve with chopped peanuts, remaining dark scallions, and some Sriracha and lime wedges.
