Herby noodle tortilla with chilli peanut dressing
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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For the tortilla, crack the eggs into a bowl, season with salt and freshly ground black pepper and beat well. Stir in the herbs and egg noodles.
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Heat the butter and oil in a medium frying pan, add the egg and noodle mixture and cook for about 3-4 minutes, or until just set. Slide onto a plate and leave to cool slightly before slicing.
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For the dressing, heat the oil in a small saucepan, add the onion and sauté for 3-4 minutes. Add the garlic and cook for a further 1-2 minutes. Add the rest of the ingredients and warm through for 1-2 minutes.
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To serve, place slices of the tortilla onto a serving plate and drizzle over the dressing.
Ingredients
For the herby noodle tortilla
- 4 free-range eggs
- salt and freshly ground black pepper
- small handful each fresh basil, fresh coriander, fresh parsley, chopped
- 150g/5½oz fresh egg noodles
- 25g/1oz butter
- dash olive oil
For the chilli peanut dressing
- dash olive oil
- ¼ onion, sliced
- 1 garlic clove, peeled and chopped
- ½ fresh red chilli, finely sliced
- 1 tsp white wine vinegar
- 3 tbsp soy sauce
- 2 tbsp edamame beans
- 1 tbsp chopped cashews
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