Stranger Foods

Spicy noodles with spring onions & fried eggs

Serves 4 20 mins

20 mins	Total
5 mins	Prep
45 mins	Cook

Vegetarian Recipe image

Use your leftovers from the fridge with a few store cupboard ingredients in this versatile noodle dish. If you don't have Chinese leaves, try shredded Cabbage, kale or blanched broccoli.

Ingredients

x0.5

Metric

Imperial

4 nests wholewheat noodels
6 spring onions, 1 finely chopped, 5 sliced
1 red chilli, deseeded and finely chopped
2 tbsp rapeseed oil
1 heaped tbsp Madras curry pasta
2 carrots, cut into discs on the diagonal then sliced
1 Chinese leaf cabbage, sliced
1 tbsp soy sauce, plus extra to taste
4 eggs

Instructions

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Cook the noodles following the pack instructions, meanwhile mix the chopped onions and chilli and set aside
Heat half the oil in a wok, add the curry paste and cook for a few minutes. Tip in the carrots and cook for more. Add the sliced spring onions and cabbage and stir fry until soft. Drain the noodles and toss into the wok with the soy sauce. Cook over the heat to warm through.
While the noodles are warming, heat the remaining oil in a frying pan, crack in the eggs and sprinkle the whites wit the chilli mixture. Serve on the noodles with extra soy, if you like.

Nutrition

kcal 471
fat 16 g
saturates 3 g
carbs 59 g
sugar 6 g
fibre 6 g
protein 18 g
salt 2.6 g

Spicy noodles with spring onions & fried eggs

Ingredients

Instructions

Nutrition

BBC Good Food: Cheap & Healthy