Photo: Martin Poole
Toast the nuts in a dry wok until golden, then tip on to a plate and set aside. Heat 2 tbsp oil in the wok, then add the vegetables and stir-fry 2-3 minutes. Add a splash of water and toss the vegetables around until tender. Tip on to the plate with the nuts and keep warm.
Put the garlic, chilli and ginger in the wok and stir-fry for 30 seconds. Add the remaining oil and noodles, and stir-fry for a few minutes, separating the noodles as you go. Add the eggs and soy sauce and stir together over the heat until the egg sets. Return the vegetables and nuts to the pan and toss everything together. Serve immediately.