Chilli Oil Noodles with Crispy Egg

The quickest, easiest, most delicious lunch you could dream of. I like these room temp for speedier eating, but they can easily be heated if you prefer.

ingredients

serves 1

• 1 tbsp light soy sauce

• 2 tsp Poon’s chilli oil or chiu chow, plus extra to serve

• 1/2 tbsp black vinegar

• 1 tbsp dark soy

• 2 spring onions, sliced, white and greens separated

• 1 tbsp sunflower oil

• 1 tsp sesame oil

• 1 garlic clove, finely chopped

• 85-100g fried egg/wheat noodles or spaghetti

• 1-2 heads bok choi

• Fried egg, to serve

instructions

Bring a pan of salted water to the boil.

Combine the light soy, chilli oil, vinegar and dark soy in a bowl and add the spring onion whites.

Warm the sunflower + sesame oils in a small frying pan and gently fry the garlic until crisp, then pour into the bowl and keep the pan to fry your egg.

Cook the bok choy until tender then put to one side for a moment. Cook noodles to al dente, then rinse briefly under cold water to prevent sticking and stir into soy etc (or transfer everything to a pan now if you hot hot noodles)

Transfer to a bowl, top with bok choy and a fried egg, then scatter over the spring onion greens + add lots of extra chilli oil.