Thinly slice a few medium sized, sizzling chillies. I do that diagonally, however all that issues is that the slices are very skinny. Take away the leaves from a 25g bunch of coriander and set them apart, then minimize the stems into quick items concerning the size of a matchstick. Peel and thinly slice 2 cloves of garlic, then peel a 30g lump of ginger and minimize into matchsticks.
Take away the leaves from 100g of rainbow chard and put aside, then slice the stems into small items about 1cm in size, so they are going to prepare dinner fairly rapidly.
Break 2 eggs right into a bowl and beat them calmly with a fork. In a shallow pan that doesn’t stick, heat 2 tbsp of groundnut or vegetable oil, then pour within the crushed egg and depart for a few minutes to set – it’s going to puff up a little bit. When the underside is golden, flip with a palette knife or fish slice, proceed cooking for a minute or two, then take away from the pan and minimize into skinny strips.
Prepare dinner 250g of recent noodles in deep boiling water for a few minutes, drain, then put aside.
In the identical pan, add 2 tbsp of groundnut or vegetable oil and let it sizzle over a excessive warmth. Add the chillies, garlic and ginger and fry for a few minutes, shifting them around the pan, then add the chard and coriander stems.
Proceed cooking, over a excessive warmth for a few minutes, then add the noodles. Fry for a minute, tossing the components across the pan recurrently, then add the coriander leaves and the shredded omelette. Add a splash of darkish soy sauce and pile into bowls. Sufficient for two.
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