Courtesy Maggie Lynch

Serves 2 Per serving approx: Carbs 10g, Protein 10g, Fat 18g, Fibre 4.8g 


Small handful peanuts

2 tbsp One Nutrition MCT Oil

2 eggs, organic or free range, beaten (use tofu for vegan option)

40g finely shredded wintergreens: kale, spinach, chard etc.

100g broccoli, sliced length-ways

200g konjac noodles

50g white or red onion, cut in thin slices

40g spring onion, cut in 2cm lengths

5g red chilli, seeded and finely diced

Small handful coriander, finely chopped

1 tomato seeded and cut in strips

2 tsp fish sauce (use miso for vegan option)

2 tsp tamari soya sauce

¼ tsp stevia granules or xylitol

¼ tsp cracked black pepper

Small handful coriander, finely chopped 


1. Place heavy pan over medium heat. Spread peanuts evenly on pan, after about 30 seconds stir for about 2-3 minutes or until they become fragrant, taking care not to burn any. Transfer to parchment paper to cool. Set aside until ready to use. 

2. Heat a deep pan or wok over low heat. Add 1 tbsp of the MCT oil. Add beaten egg and lightly cook for about 30-60 seconds. The egg should move on the pan when you shake it. Flip over with a palate knife and cook the other side for seconds. Remove from pan and let it cool slightly, then roll into a cigar shape, cut into thin ribbons and set aside. 

3. Add the rest of the MCT oil to the wok, followed by the shredded kale and broccoli, turn heat up to high and gently stir vegetables (1-2 minutes). Add noodles, tomato, white onion, spring onion,chilli – cook briefly while mixing gently (30 sec-1 minute). 

4. Mix together fish sauce, tamari soya sauce, pepper and stevia. Add to noodles and stir for 30 seconds. 

5. Gently stir in chopped coriander, toasted cashew nuts and shredded egg. Serve at once. 

To adapt this recipe you could also add 200g of raw prawns, tofu or chicken. Stir-fry in just after egg and before kale / broccoli, allowing about 1 minute to seal the ingredient of choice. Then continue with noodle and onion mixture.