- In a pot of salted boiling water, cook the noodles for 1 minute or until they separate from each other. Drain and lightly oil.
- In a large, deep non-stick skillet over medium-high heat, cook the rapini in the oil until tender, about 5 minutes. Add the bell pepper, onion and garlic. Cook for 2 minutes.
- Push the vegetables towards the sides of the skillet. Add the eggs to the centre of the skillet and let cook for 2 minutes without stirring. Add the noodles and remaining ingredients. Mix well. Serve with the lime wedges.
There are many varieties of Asian-style noodles on the market. For this recipe, we used wheat-based Hokkien noodles, which are sold precooked and vacuum-sealed in the Asian section of most grocery stores.