Peel and grate the ginger. Slice the choisam head across into 3 cm strips. Keep the stalks separate.
Cook the noodles according to the instructions on the package.
Heat the sesame oil in the wok and stir fry the ginger on a medium heat for 1 minute. Add the choisam stalks, mangetout, ginger syrup and soy sauce. Stir-fry on a high heat for about 4 minutes. Add the choisam leaves and stir-fry for another 1 minute. Season with salt and pepper.
In the meanwhile, beat the eggs with a whisk. Heat the butter in a frying pan and fry the eggs on a low heat. Stir continuously with a wooden spoon until the egg has scrambled.
Spoon the noodles onto a large plate. Divide the vegetables and egg over the noodles. Sprinkle with the sesame seeds.
Variation tip: Replace the soy sauce with oyster sauce or fish sauce. The recipe then is no longer vegetarian.
