QUICK MEAL: Chili and Spinach Noodles
For anyone who’s been out on the lash and had one too many libations, these chili spinach noodles are the perfect hangover breakfast. They take minutes to whip up, require zero brain activity to prepare, and will nicely soak up any excess booze.
I recently discovered crinkly noodles in my local KFL supermarket. Having previously only known about them as the cheap two minute noodles with powdered flavourings you sprinkle on, I hadn’t considered eating them as actual food before.
They are in fact quite delicious. With a lovely bite to them, they are a perfect companion to softly scrambled eggs and wilted spinach leaves. Oodle on plenty of chili and garlic and they transform into an incredibly delicious dish. The additions are endless – with breakfast ingredients like sausage and bacon being excellent inclusions, or any crunchy vegetables for a more substantial evening meal.
Prep time: 15 minutes
120g crinkly noodles
1 cup chopped spinach
2 eggs (whisked)
2 cloves garlic (finely chopped)
2 heaped tsp chili oil OR 2 tsp dried chili flakes
Olive oil for frying
Boil the noodles as per packet instructions (2-3 minutes). Drain and set aside.
In a large frying pan heat a glug of olive oil over a medium-high heat. Add the drained noodles, chopped spinach and garlic and fry until the spinach has wilted and the garlic is fragrant.
Next, stir through the whisked eggs until they coat the noodles and are cooked through (2-3 minutes).
Finally, season with salt and stir through the chili oil. Serve immediately.
Shredded chicken or pork.
Have for breakfast with a tall glass of orange juice.
For a light lunch/supper, serve with soy sauce, black vinegar and fresh chili slices.