Put a saucepan of water on to boil and once boiling add the egg noddles. Test after 3 minutes and boil a little more if not cooked through.
Drain the noodles in cold water and pour into a large bowl; stir through a little canola oil and set aside.
Slice the Asian greens into 1 cm thick slices.
In a metal bowl, whisk the egg 3 at a time with a fork. Add a couple of drops of soy sauce and a little rice wine vinegar.
Heat a little oil in the frying pan over medium-high heat and add the egg mixture. Cook until just firm then flip and cook the omelette on the other side. Remove and cut into strips.
Chop up the mint and spring onions.
Peel and grate the carrots.
Make the dressing by mixing together the dressing ingredients in a small bowl with a fork.
Mix the sprouts and beans into the noodles.
Divide between the serving bowls and pour a little of the dressing over each. Top with the sliced egg and sprinkle over herbs and spring onions.