I think I cook this dish more than anything! Just because a dish is quick doesn’t mean no thought goes into it. The ingredients list is a prime example of my style of cooking – lots of stuff from the dry store, then plug in fresh ingredients that you have kicking about. Chuck in any fresh bits you have: courgette, cucumber, mangetout, tofu, you name it! Recipe adapted from Eat The Food You Buy, by Martyn Odell, published by Penguin. Photography by James North.
Prep
10 min
Cook
10 min
Serves
2
Difficulty
Easy
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Ingredients
egg noodles 200 g
soy sauce 3 tbsp
sesame oil 3 tbsp
honey 1 tbsp
vinegar 1 tbsp
garlic cloves 2 (grated)
smooth peanut butter 2 tbsp
chilli flakes 1 tsp
bell pepper 1 (sliced)
spring onions 2 (chopped)
egg 2 (fried)
Method
Cook the noodles
Follow the cooking instructions for the noodles. Sometimes they’re boiled and sometimes they’re just soaked in boiling water or you might not need to cook them if you’re using fresh egg noodles. Once they are cooked, drain and refresh in cold water so you can fry them later.
Make the sauce
For the sauce, use the 3:3:1:1 ratio (three parts soy sauce, three parts sesame oil, one part sweetness (honey), one part vinegar. You can use tablespoons or pick another measuring vessel. Pop it all in a bowl and whisk together, then TASTE and register the joy of a well-balanced sauce.
To the sauce add grated garlic, peanut butter, chilli flakes** and whisk. TASTE.
Finish the dish & cook the eggs
Heat a little oil in a frying pan on a high heat. Slice the bell pepper and cut the spring onions into chunks, then toss them into the pan and fry for 1–2 minutes, just until they start to char.
Add the noodles and fry for 1–2 minutes before adding the sauce.
Fry the egg according to how you like it.
Scoop it all into a bowl, top with the fried egg and get involved!
