Simply Jamie
By Jamie Oliver
Upside-down noodle rice bowl
18 mins
Not Too Tricky
serves 2
About the recipe
Contrasting simple noodles, rice & veg with oozy spiced eggs & tangy Sichuan chilli oil is a real joy.
Recipe From
Ingredients
1 nest of vermicelli rice noodles (50g)
sesame oil
1 x 320g packet of mixed stir-fry veg
olive oil
30g unsalted cashew nuts
2 tablespoons low-salt soy sauce
1 x 250g packet of cooked brown rice
2 limes
2 free-range eggs
curry powder
Sichuan chilli oil
½ a bunch of coriander (15g)
Method
- Rehydrate the noodles in a deep 16cm serving bowl according to the packet instructions, then drain, return to the bowl, and toss in a little sesame oil.
- Tip the stir-fry veg into a very hot large non-stick frying pan with a little olive oil and the cashews and fry for 4 minutes, or until just tender, tossing regularly. Season to perfection with the soy, then pile the veg into the bowl on top of the noodles.
- Crumble the rice into the same pan, squeezing over the juice of 1 lime. Once hot, layer on top of the veg and press down with a fish slice to compact.
- Quickly wipe out the pan and place back on a medium heat. Drizzle in 2 tablespoons of olive oil, crack in the eggs and season with a pinch of sea salt and black pepper, then dust with curry powder. Cook to your liking, spooning over the hot oil as they cook.
- Turn out the bowl (like a sandcastle!), top with the spiced fried eggs, spoon over Sichuan chilli oil to taste, and pick over the coriander leaves. Squeeze over the remaining lime juice and serve.
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