Stir-fried rice noodles with quick sambal and omelette recipe

Ingredients

• Vegetable oil for frying
• 2x 250g packs mixed vegetable stir fry (we used noodle-cut vegetables)
• 300g straight-to-wok noodles (see tips)
• 4 medium free-range eggs
• 3 tbsp desiccated coconut, toastedApple-converted-space
• Handful fresh coriander leaves, chopped
• Lime wedges to serve (optional)
• 1 red onion, ½ chopped and ½ sliced
• 1 tbsp chilli paste (we used Bart)
• 2 tbsp fish sauce
• Thumb-size piece of ginger, grated
• 2 garlic cloves, crushed
• 1 tbsp vegetable oil (use toasted sesame if you have it), plus a splash