The whole point of these noodles is to be quick, easy and full of some goodness. I’m not sure about you but sometimes the celebrations get away with me and it only takes one glass too many of wine and I am not feeling my healthiest the next day. I like to avoid the potful of hangovers, eating all the fried food and drinking sugary things, as often as possible. I mean, we’re all human but there’s no need to stack on the punishment for your body right? These noodles are your saviour.
Full of greens to get you feeling good again, some chilli to wake you up, salt and oil to nourish your seedy soul and some carb and protein in there to give you some energy to face the day. This plus multiple cups of tea and some sort of green smoothie situation at another point in the day or avocado toast is enough to have me feeling great again without entirely throwing health in the bin just because I’m a little hungover. Or I’ll just end up eating fried chicken.
If you’re better at life and never over indulge then there’s still good news. These noodles are just a great quick and easy lunch or dinner at any point in the week. You can change up the ingredients you just need some sort of noodle, an egg and a couple of cups of greens and you’re sorted.
Feel free to add some shredded cooked chicken in with the garlic and spring onion at the start if you like.
You can serve sprinkled with extra sesame seeds, spring onion and chilli.
220g rice noodles
2 tsps rice bran oil
1/2 cup spring onion
2 tsps crushed chillies in oil (don’t add much of the oil)
1 clove garlic
4 cups roughly chopped leafy greens (bok choy, Kale, Spinach etc all work)
1 Tbs soy sauce or tamari for GF
1 tsp white pepper
1.5 Tbs toasted sesame seeds
Cook noodles according to package directions and drain.
In a large pan or wok heat the oil and add the spring onion, garlic and chilli. Stir fry for 1 minute and add the greens. Stir fry for one minute and then add the noodles. Stir fry for 30 seconds and then add the soy sauce and white pepper. Stir fry for a further minute and then add the sesame seeds and divide between bowlsd.
Leave the pan on the heat and crack in the two eggs. Turn the heat down to medium low and fry until whites are set and crispy at the edges. Remove and place on top of your noodles. Dig in.