Noodles with Crispy Eggs (2)
Ingredients
Instructions
  1. Cook the noodles according to packet instructions, then rinse and leave to air-dry in a colander.
  2. In a large frying pan or wok, heat a tablespoon of the oil and stir-fry the garlic and ginger over a medium-high heat. The moment they start colouring, add the vegetables except for the beansprouts and cook, stirring constantly, for a few minutes until just wilted.
  3. Empty into a bowl and keep to one side. Stir together the sauce ingredients in a small bowl.
  4. Wipe the pan clean, turn the heat up to medium-high and add the remaining two tablespoons oil. Once sizzling hot, add the noodles and spread them out across the pan.
  5. Fry for a few minutes a side, until they are looking delicious and golden. Now return the vegetables to the pan along with the beansprouts and pour in the sauce. Stir briefly to combine, then turn the heat to low to keep warm while you cook the eggs.
  6. In a small frying pan, heat the vegetable oil over a medium heat and, once sizzling, crack in the eggs.
  7. Cook for one to two minutes, spooning the hot oil over the whites, until the edges are golden and crisp, then use a slotted spoon to scoop on to kitchen paper to drain.
  8. Serve the eggs over the noodles sprinkled with sesame seeds and the chilli oil.