>> servings: 1
>> time: 25 minutes

Cook @brown rice noodles{75%g} according to the packet instructions, then drain.

Trim the woody ends off the asparagus and chop up the stalks, halving the tips lengthways. Halve the baby corn lengthways and matchstick the carrot. Prepare @mixed vegetables{2%large handfuls} (asparagus, baby corn, carrots, beansprouts).

Peel and finely chop @ginger{3%cm piece} and @garlic clove{1}, finely slice @fresh red chilli{0.5} (deseed if you like), and put into a #30cm non-stick frying pan{} on a medium-high heat with @sesame oil{1%tsp}. Toss for ~{1%minute}, then add the asparagus, corn, carrot, beansprouts and a pinch of @sesame seeds{1%tsp}. Toss and stir-fry for ~{5%minutes}, then tip onto a plate, returning the pan to the heat.

Drizzle @sesame oil{1%tsp} into the pan, randomly scatter in the noodles in a fairly even layer, then sprinkle over the remaining sesame seeds and leave to nicely crisp up while you beat @eggs{2} with a splash of water. Pour the eggs over the crispy noodles, swirling them around the pan, then cover and reduce the heat to low. Leave to cook through for a couple of minutes while you trim and finely slice @spring onion{1} and pick @fresh coriander leaves{3%sprigs}.

Loosen the edges of the omelette with a #rubber spatula{} and slide onto a plate. Pile the stir-fried veg in the centre, then scatter over the spring onions and coriander leaves. Serve with a squeeze of @lime{1} juice and a drizzle of @low-salt soy sauce{}.