Cook the noodles in a saucepan of boiling water until just tender. Drain, rinse under cold running -water

and drain well.

Heat the oil in a wok or large frying pan. Add the garlic, shallots, chilli powder and paprika. Stir-fry for about 1 minute, then add the carrots, mushrooms and peas. Continue to stir-fry until the vegetables are cooked.

Stir the tomato ketchup and puree into the vegetable mixture. Add the noodles and cook over a medium heat until the noodles are heated through and have taken on the reddish tinge of the paprika and tomato.

Meanwhile melt the butter in a frying pan and fry the eggs. Season the noodle mixture, divide it among four serving plates and top each portion with a fried egg.