Chilli Fried Egg Noodles

4 tbsp The Good Oil Extra Virgin Rapeseed Oil

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)

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.