Name: Chilli Fried Egg Noodles
Prep time: 10 min
Cook time: 15 min
Yield: 2 people
Cuisine: Asian
Ingredients: 4 tbsp The Good Oil extra virgin rapeseed oil; 4 eggs; 2 tsp chilli oil; 300g fresh noodles; 4 small bok choy, halved; 2 spring onions, sliced; 2 tbsp soy sauce; 1 tbsp black vinegar (or balsamic vinegar); 1 tsp sugar; ¼ cup crunchy peanut butter; 1 tbsp tahini; ¼ cup roasted peanuts, roughly chopped; 2 tsp sesame seeds (optional)

Difficulty

Easy

Serves

Cooking time

25 minutes

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How To Make Chilli Fried Egg Noodles

These Chilli Fried Egg Noodles are a go-to for busy weeknights! With a bold chilli kick and a nutty, tangy sauce, this dish hits all the right notes. The Good Oil’s extra virgin rapeseed oil adds a rich base for crispy fried eggs and perfectly coated noodles. Customise the heat to your liking and swap out the bok choy for any greens in season. Ready in just 25 minutes, it’s a satisfying meal that’s as versatile as it is delicious. Perfect for when you need something fast, flavourful, and full of texture! There are a range of popular chilli oils on the market, or you use The Good Oil and create your own amazing homemade chilli oil with this recipe here.

Ingredients

4 tbsp The Good Oil Extra Virgin Rapeseed Oil
4 eggs
2 tsp chilli oil (You can make your own here)
1/2 tsp chilli flakes
300g fresh noodles
4 small bok choy, halved
2 spring onions, sliced
2 tbsp soy sauce
1 tbsp black vinegar (or balsamic vinegar)
1 tsp sugar
1/4 cup crunchy peanut butter
1 tbsp tahini
1/4 cup roasted peanuts, roughly chopped
2 tsp sesame seeds (optional)

Method

Heat the oil in a large frying pan over a hot heat. Crack the eggs into the pan and fry until they are starting to crisp and brown around the edges. Drizzle the eggs with some of the chilli oil and a pinch of chilli flakes, and season with salt and pepper. When the eggs are done to your liking, place onto a plate and set aside.
Turn the heat down to medium, add the noodles to the remaining oil in the pan, and toss to coat. As the noodles heat combine the soy sauce, vinegar, sugar, peanut butter, tahini, and remaining chilli oil and flakes in a small bowl. Whisk together until the peanut butter emulsifies and you have a thick paste. Use a little hot water to thin the paste to a drizzling consistency if needed.
Add the bok choy and spring onions to the noodles and continue to cook for a minute or two until the greens have wilted slightly. Spoon the paste over the noodles and greens, and toss gently to coat.
Divide the noodles between two bowls, top with the eggs, and sprinkle with the peanuts and sesame seeds, then serve immediately.
Note: you can substitute the fresh noodles for dried noodles if you prefer. Just follow the packet instructions, drain and run under cold water, then add to the pan along with the paste, bok choy and spring onions to heat all at once.