This one’s just a quick idea for an easy lunch or supper.
And yes it does look bland, but I promise it’s anything but!
In the fridge I had one raw egg plus one egg white in a bowl (from a bit of mishap earlier separating yolk from white so had to use a second egg).
The obvious thought was omelette but I just wasn’t feeling it (which is odd as I LOVE omelettes) so I made this instead.
1 clove of garlic peeled and minced and into a slosh of oil in a non-stick pan
Add a piece of fresh ginger, peeled and grated on the fine side of the grater
Added in the rice noodles (already prepared as per pack instructions)
Plus a dried red chilli, crumbled (or a pinch of dried red chilli flakes)
Stir, add a few drops of water if it’s sticking, keep it moving so it’s all hot
Add a slosh of light soy sauce, stir more
Then push the noodles back to make a space in the pan, add some more oil, wait a few seconds for it to heat up and then pour in the egg/s.
I count to 10 and then start scrambling it into the noodle mixture until it’s all scrambled and lovely.
Maybe finish with a drop of toasted sesame oil if you fancy it.
I love the juxtaposition of the spicy flavour and then the soft texture of the almost creamy eggy noodles.
Garnish with some coriander or parsley leaves if you have any - it would have looked nice to have had some greenery on top!
