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Upside-down noodle rice bowl

Upside-down noodle rice bowl

Upside-down noodle rice bowl

18 mins

Not Too Tricky

serves 2

About the recipe

Contrasting simple noodles, rice & veg with oozy spiced eggs & tangy Sichuan chilli oil is a real joy.


nutrition per serving

593

Calories


32.7g

Fat


5.8g

Saturates


8.6g

Sugars


1.8g

Salt


15.8g

Protein


48.2g

Carbs


8.6g

Fibre


of an adult’s reference intake


Recipe From

Ingredients

1 nest of vermicelli rice noodles (50g)

sesame oil

1 x 320g packet of mixed stir-fry veg

olive oil

30g unsalted cashew nuts

2 tablespoons low-salt soy sauce

1 x 250g packet of cooked brown rice

2 limes

2 free-range eggs

curry powder

Sichuan chilli oil

½ a bunch of coriander (15g)

Method

  1. Rehydrate the noodles in a deep 16cm serving bowl according to the packet instructions, then drain, return to the bowl, and toss in a little sesame oil.
  2. Tip the stir-fry veg into a very hot large non-stick frying pan with a little olive oil and the cashews and fry for 4 minutes, or until just tender, tossing regularly. Season to perfection with the soy, then pile the veg into the bowl on top of the noodles.
  3. Crumble the rice into the same pan, squeezing over the juice of 1 lime. Once hot, layer on top of the veg and press down with a fish slice to compact.
  4. Quickly wipe out the pan and place back on a medium heat. Drizzle in 2 tablespoons of olive oil, crack in the eggs and season with a pinch of sea salt and black pepper, then dust with curry powder. Cook to your liking, spooning over the hot oil as they cook.
  5. Turn out the bowl (like a sandcastle!), top with the spiced fried eggs, spoon over Sichuan chilli oil to taste, and pick over the coriander leaves. Squeeze over the remaining lime juice and serve.

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