Chilli oil noodles with garlicky greens
This is a very quick and easy noodle dish to throw together, but the various elements of fresh greens, chilli oil and a soy-based sauce provide lots of interesting flavours.
Each serving provides 670 kcal, 28g fat (3.9g saturates), 72g carbohydrate (of which 7.9g sugars), 26g protein, 9.9g fibre, 4.6g salt.
Ingredients
For the sauce
- 1 tbsp light soy sauce
- ¼ tsp ground black pepper
- ½ tsp cornflour
For the chilli oil
- 2 garlic cloves, grated
- 5cm/2in piece fresh root ginger, peeled and grated
- 1 tsp chilli flakes
- 2 tbsp vegetable oil
- 1 tbsp light soy sauce
- 1 tbsp balsamic vinegar
For the noodles
- 150²µ/5½´Ç³ú kale, roughly chopped
- 150²µ/5½´Ç³ú baby leaf spinach
- 200g/7oz wholewheat noodles
- 1½ tsp vegetable oil
- 3 garlic cloves, roughly chopped
- salt
For the crispy eggs
- 1½ tsp vegetable oil
- 2 medium free-range eggs
Method
To make the sauce, combine the ingredients with 2 tablespoons of water in a small bowl. Set aside.
To make the chilli oil, put the garlic, ginger and chilli flakes in a medium heatproof bowl. Heat the oil in a wok until smoking, then carefully pour into the bowl. (CAUTION: The oil will be very hot, so pour slowly. Use a large enough bowl to avoid the risk of the oil splashing up.) Stir the chilli oil and allow to cool for a minute.
Stir in the soy sauce and balsamic vinegar and set aside to infuse.
To make the noodles, bring a large saucepan of salted water to the boil, add the kale and cook for 1 minute. Add the spinach, cook for a further minute, then use a sieve or slotted spoon to remove the greens (save the water for cooking the noodles). Leave to cool slightly, then squeeze out as much excess water as possible.
Meanwhile, bring the water back to the boil, add the noodles and cook according to the packet instructions.
Heat the oil in a wok over a high heat, add the garlic, stir-fry for 1 minute and then add the greens. Toss everything together, then pour in the sauce and let everything bubble up for a minute.
Drain the noodles in a colander, then add to the wok and toss together. Add the chilli oil to taste, reserving any leftover oil, and divide between warm serving bowls.
To make the eggs, heat the oil in a small frying pan and fry the eggs until the whites are set and crispy around the edges, but the yolks are still runny. Top each bowl of noodles with a crispy egg and serve with the remaining chilli oil.
Recipe Tips
You can make more of the chilli oil and store it in the fridge for up to 2 weeks. Drizzle over rice or vegetables for a spicy kick.