For this first meal, I have to describe the textures and the flavors because there is so much going on here! Let’s start with the star of the dish, the fried egg. Sitting high on top of the dish, the creamy yoke and saltiness from the caramelization in the pan is what your fork will first come in contact with. Dig a little deeper to get some slightly sweet cabbage and broccoli, and still deeper to scoop up the silky and nutty sesame rice noodles. This perfect bite has all of the flavors and textures you could ask for!
Course
Main Course
Cuisine
Asian
Prep Time10minutes
Cook Time15minutes
Total Time25minutes
Servings2people
Ingredients
2TblsOlive Oil
8ozThin Rice Noodles
2cupsbroccoli florets
1cuppurple cabbage
½teaspoonSriracha
2TblsSoy Sauce
1teaspoonSesame Oil
½teaspoonGround Ginger
4TblsWater
1scallionfinely sliced
Instructions
Make Broccoli & Cabbage
Heat sauté pan with 1 Tbls olive oil.
Add broccoli to pan and cook for about 5 minutes until slightly softened, but still crisp. Add cabbage to the pan and stir, cooking until slightly wilted. Transfer to a bowl.
Make Eggs & Noodles
To the same pan, add a little more olive oil to coat and heat on medium. Add 2 eggs and fry on 1 side for about 2 minutes, flip and cook 1 more minute. Remove from pan and set aside on a plate.
In a small bowl combine Sriracha, Soy sauce, sesame oil, ginger and water. Mix to combine.
Cook rice noodles according to package, then strain and add back to pot. Pour sauce over and thoroughly mix the sauce through the noodles.
Plate: Plate even amount of noodles on each plate, add cabbage and broccoli, then top with fried egg and garnish with scallions.