Kinda like an Asian inspired pesto, these green noodles are packed with flavour. Topped with a chilli oil and soy sauce flavoured runny fried egg.
Notes
I top these with extra crispy chilli oil because I am a crispy chilli oil addict.
Serves 2
Ingredients:
100g spinach
30g fresh coriander
35g pistachios or cashews
½-1 a green chilli
1 clove of garlic
A 2 inch knob of ginger
75ml vegetable oil (any neutral oil works)
1 tsp sesame oil
2 tbsp soy sauce
Juice of a lime
Pack of straight to wok noodles (2 portions)
2 large eggs
Light soy sauce
1 tbsp crispy chilli oil
Directions:
FOR THE GREEN
Whizz together the spinach, coriander, nuts, chilli, garlic, chilli, ginger, vegetable oil, sesame oil, soy sauce and lime juice in the blender of your choice. Blend till smooth. Taste for salt if needed.
Bang a wok on a medium heat and add the noodles along with the green sauce. Cook until the noodles are tender.
FOR THE EGGS
Pour the crispy chilli oil in a frying pan and heat over a medium/high heat. Crack in the eggs and turn the heat down low. Season the eggs with a few dashes of soy sauce. Cook to your liking.
TO SERVE
Serve the noodles with the chilli egg on top. Add extra soy sauce and chilli oil if you like.
Enjoy!