A speedy midweek dinner that’s perfect for using up odd ends of vegetables. The stir fry sauce is made with sriracha and soy sauce, creating a luscious umami sauce, which you make as spicy or as tame as you like. Served with a fried egg, making it perfect for Meat- Free Mondays and beyond.
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
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Ingredients
Savoy cabbage ½ (chopped)
spring onions 4 (sliced)
egg 4
sriracha 4 tbsp
soy sauce 2 tbsp
sesame oil 1 tbsp
dried noodles 250 g
sesame seeds to serve
Method
Prep the ingredients
Chop the savoy cabbage. Finely slice the spring onions.
Cook the noodles
Cook the noodles according to the packet instructions. Drain and set aside.
Stir fry the veg
In a small bowl combine the sriracha and soy sauce.
Heat a dash of oil in a frying pan over a medium heat. Add the savoy cabbage and fry for 4-5 minutes until softened.
Add the cookednoodles and sriracha soy sauce mix, stir well to combine, fry for another couple minutes to warm up the noodles. Keep warm.
Cook the eggs
Heat a dash of sesame oil in a frying pan over a high heat.
The hotter the oil, the crispier the bottom of the egg will be. Carefully crack the eggs into the pan and fry until the whites have set and the yolk is still runny. Covering the pan with a lid will make the process quicker.
Plate Up
Serve the sticky noodles with the fried egg on top and a sprinkling of spring onion and sesame seeds.
