Ingredients
- 6 Eggs
- 1 Tbls neutral oil
- 4 Garlic cloves finely chopped
- 1 Inch piece of ginger grated
- 1 Large onion finely chopped
- 1 Large tomato finely chopped
- 2 Green chillies finely chopped
- 1/2 Red capsicum finely chopped
- 2 tsp sugar
- 2 tsp chilli powder
- 1 Tbls soy sauce
- 1 Tbls rice wine vinegar
- 1 Tbls sriracha sauce (or chilli sauce of choice)
- 1/2 Cup vegetable stock
- Salt & Pepper to taste (see note)
- GARNISH - finely sliced scallions and chilli
Method
- Bring a pot of water to a rolling boil and add the eggs.Boil for 9 minutes (set a timer). Remove the pot from the stove and run the eggs under cold water until warm to the touch. Peel the eggs, slice each egg in half lengthways and set aside.
- Heat the tablespoon of oil in a wok or pan on medium heat. Add the eggs 1 at a time and fry until golden, flip and fry the other sides. Remove the eggs from the wok or pan and set aside.
- In the same wok or pan lower the heat a little and add the sugar, garlic and ginger and saute until fragrant (about 1 minute).
- Add the onions and saute until golden.
- Add the tomatoes and saute until they start to soften.
- Add the capsicum and green chillies and saute for 1 minute.
- Add the Soy sauce, vinegar, chilli sauce and chilli powder and saute for another minute or two.
- Add the vegetable stock and simmer until the sauce starts to thicken a little.
- Whilst the sauce is thickening cook your noodles according to the directions on the packet.
- Add the eggs back to the sauce and gently toss through.
- Taste the sauce and season with salt and pepper if needed.
- Plate your noodles and top with the chilli eggs.
- Garnish with the scallions and chilli.
- NOTES:
- *Taste before adding salt and pepper, i found this dish had enough salt from the vegetable stock and just a little pepper was needed.
- *Adjust the amount of chilli to your personal taste, some like it Hot Hot Hot and some Not Not Not.
Product used in recipe
- OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
