Chinese Breakfast Noodle Bowl With Chilli Oil

Serving: 246 g

Ingredients

• pasta140 g
• eggs55 g
• kale40 g
• garlic5 g
• olive oil6 g

Recipe steps

1. Boil the wheat noodles, adding the chopped kale for the last minute, then drain.
2. Spoon soy sauce, black vinegar and grated garlic into the bottom of a warm bowl.
3. Add the noodles and greens and toss to coat in the sauce.
4. Soft-boil the egg for 7 minutes, peel and halve it over the top.
5. Finish with hot chilli oil and a scatter of spring onion.

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