RECIPE: Teriyaki noodles with chilli and egg

Teryaki Noodles with chilli and egg
Anything with an egg is a breakfast food, right?

A quick, easy, and tasty brekkie or lunch. If you want to give your child an early taste of chilli and some basic Asian flavours, this is always popular with our toddler, who constantly demands a “tiny bit” (repeatedly) every time I have it.

No matter how chilli hot I make it, she still loves it. I last tried it with a whole Scotch Bonnet (ultra hot chilli), and her reaction was “more”. It was hotter than I would’ve eaten even a decade ago, let alone when I was 2.

Kids today eh?

Serves 1 adult

INGREDIENTS:

  • Udon noodles (or similar), cooked.
  • 1-2 cloves garlic, chopped
  • 15ml soy sauce
  • 15ml sake
  • 15ml mirin
  • Ground ginger
  • 1tsp sugar
  • 1 hot chilli
  • 1 egg
  • VegetableΒ  oil

METHOD:

  1. In pan on medium heat with a little oil, fry garlic, chilli, and ginger for a couple of minutes.
  1. Add Soy, Sake, and Mirin. Let it bubble for a minute then add sugar. Cook for another couple of minutes.
  1. Add the cooked noodles, preferably ones you made earlier or the straight to wok type would be ok. Cook another couple of minutes. You’ll probably need to add a little water as sauce will harden as sugar caramelises.
  1. Turn up the heat. When really sizzling, crack the egg in the middle. Let it cook for a few moments, then rapidly stir through. Sauce will thicken with some solid bits of egg. Serve immediately.

 

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