Spicy veggie foo yong

This is the quickest, most delicious meal and full of nourishment.

I put this together for a fast lunch on a work day. I just looked in the fridge and saw beansprouts that needed using so threw in a few other bits and pieces and spiced it up!

You could use our recipe for Sriracha sauce if you like!

Prep time: 3 mins
Cook time: 5-7 mins
Servings: 1
Servings: 1


  • glug of olive oil (I can’t be bothered keeping different oils in stock and olive oil is a great oil healthwise)
  • 4 chestnut mushrooms thinly sliced
  • 2 handfuls of fresh beansprouts
  • Large handful of chopped kale
  • 2 free range organic eggs
  • a few leaves of thai basil
  • sweet chilli or sriracha sauce
  • Ketjap manis or soy sauce


Fry the vegetables for 3-4 minutes until slightly softened but still crunchy and bright.

Crack in the eggs and stir them in with the vegetables so they scramble and coat everything. Add a splash of soy sauce and sriracha.

Serve drizzled with more ketjap manis or soy sauce and sriracha and a few torn basil leaves.

Nutrition Info


Eggs are little packages of nutrition. They provide vitamin A, vitamin D, all the B vitamins, folic acid, and are a rich source of selenium (for thyroid function) and iodine as well as many other minerals. They are an excellent source of choline which helps our cells and nerves to signal, as well as with healthy construction of the cell walls.

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Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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