1 Soak the rice noodles in hot water for 10 minutes or according to the packet instructions. Meanwhile, heat a wok or large nonstick sauté pan over medium-high heat and add 1 tablespoon each of the peanut and sesame oils.
2 When the oils are hot but not smoking, add the onion and cook, untouched, for 1 minute to sear. Reduce the heat to medium and sauté, stirring occasionally, for 4 minutes more. Transfer the onion to a bowl.
3 Add the broccoli, green beans, peas, tofu, and another tablespoon of peanut oil to the pan. Sauté over high heat until the veggies are just cooked through and the tofu is beginning to brown (about 2 minutes); transfer the veggies and tofu to the bowl with the onion.
4 Add 1 tablespoon of the peanut oil, the remaining 1 tablespoon of sesame oil, the soaked and drained noodles, curry powder, and 2 tablespoons water to the pan and stir to combine.
5 Make a hole in the middle of the noodles, add the remaining 1 tablespoon peanut oil, and crack in the egg. Stir vigorously with a wooden spoon and let it scramble until almost cooked through, then mix in with the noodles.
6 Add the soy sauce, spring onions, and coriander and stir everything to combine. Taste for seasoning, add salt if necessary, and serve.
• It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook by Gwyneth Paltrow with Thea Baumann is published in hardback by Sphere, £20
