Spicy Egg Buckwheat Noodles
Healthy, gluten-free, spicy noodles
Ingredients
- 2 Portions Buckwheat noodles
- 2 Tbsp Sesame oil
- 1/4 Cup White part of spring green onions Chopped
- 1 Pc Carrot - small size Julienned
- 1 Pc Capsicum- small size Sliced
- 1 Tbsp Garlic Minced
- 1/2 Tbsp Ginger Minced
- Salt to taste optional
Egg Scramble
- 4 Pcs Eggs
- 2 Tsp Oil
- 1 Tsp Red chilli flakes optional
- 1/4 Tsp Salt
Sauce mix
- 2 Tsp Tomato ketchup
- 2 Tsp Soy sauce
- 1.5 Tsp Red chilli paste/sauce
- 1 Tsp Green chilli sauce
- 1.5 Tsp Chilli vinegar
- 1.5 Tsp Maple syrup
- Black pepper to taste
Garnish
- Spring greens
- Sesame seeds - toasted
- Peanuts - roasted
Instructions
- Boil buckwheat noodles as per packet instructions.
- Mix all the sauce ingredients together.
- To make the egg scramble, crack eggs in a bowl. Add red chilli flakes and just a pinch of salt. Whisk it well. Heat oil in a pan and pour the egg in it. Using a spatula, swirl it in the pan until the eggs begin to scramble and split. Cook on medium low heat as per the desired consistency of it. I like it a bit over cooked and cook it until the brown spots appear.
- Heat oil in a wok and add the ginger and garlic. Sauté on medium high flame until fragrant and just begins to change colour. Add spring onion whites and sauté for a another few seconds. Add the remaining veggies and sauté until the veggies are cooked yet maintained their crunch.
- Add in the sauce mix and coat the veggies well. Throw in the cooked noodles and mix everything gently. Taste and adjust seasonings. Switch off the flame. Add scrambled eggs and mix again gently.
- Garnish with spring greens, toasted sesame seeds and roasted peanuts.Enjoy!!!