Crispy noodles with egg
This makes a great speedy breakfast if you fancy something filling but still packed with flavour, which comes from the crispy chilli oil
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 55g instant ramen noodles (we used chicken flavour)
- 10 ½tbsp vegetable oil
- 2eggs
- 2spring onions , sliced
- 5g coriander , roughly chopped
- crispy chilli oil , to serve
Instructions
Step 1
Boil the noodles in plenty of salted water, reserving the seasoning packs. Once tender, drain thoroughly. Transfer the noodles to a bowl and mix with all the seasoning packs.Step 2
Heat the oil in a medium, non-stick, lidded frying pan. Once hot, gently lower the noodles into the oil, flattening them out with a spatula. Cook for 4-5 mins on a low-medium heat or until crisp on the bottom, then flip and cook on the other side until crisp.Step 3
Crack the eggs on top of the noodles and put a lid on. Cook for 3-4 mins or until the eggs are fully cooked but still have a runny yolk. Lift carefully onto a serving plate with a spatula or fish slice, allowing the cooking oil to drip off.Step 4
Sprinkle over the spring onions, coriander and chilli oil before serving.