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Serves 2Allergens - gluten, soya, eggs, sesame


  • 3 cloves garlic, peeled and minced
  • 2 tbsp vegetable oil
  • 2 tsp dark soy sauce
  • 2 tsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 150g egg noodles
  • 2 eggs
  • 2 handfuls leafy greens like pak choi or choy sum
  • 1 red chilli (optional)

You can substitute
any other leafy greens for pak choi or choy
sum if you can’t find them easily.”

What to do

  1. Boil the noodles according to packet instructions, then leave to drain (don’t
    throw the water away)
  2. Boil the vegetables in the same water as the noodles
  3. Fry the eggs sunny side up, slightly runny yolk
  4. Fry the minced garlic in the vegetable oil on med-low heat until brown and
    crispy (careful not to burn the garlic!)
  5. With the pan switched off, add the light, dark soy sauce and sesame oil to
    the same pan as the garlic oil and mix well
  6. Mix in the cooked noodles and stir well
  7. Plate up with the noodles in the middle, the egg on top and the vegetables
    on the side