Chilli Crisp Noodles with Soft Egg

• Egg noodles(320 g)
• Eggs(4)
• Baby Spinach(120 g)
• Spring Onion(4)
• Garlic(3 cloves)
• Soy sauce(3 tbsp)
• Chilli Crisp(3 tbsp)
• Sesame oil(1 tbsp)
• Rice Vinegar(1 tbsp)
• Brown sugar(2 tsp)
• Sesame seeds(2 tsp)optional

Method

1. 1

   Bring a saucepan of water to the boil. Finely slice {Scallions} and mince {Garlic}. In a small bowl, stir together {Soy sauce}, {Chilli Crisp}, {Sesame oil}, {Rice Vinegar}, and {Brown sugar}.

   ~8 min

2. 2

   Lower {Eggs} into the boiling water and cook for 7 minutes for soft centers. Transfer to cold water and peel when cool enough to handle.

   ~7 min

3. 3

   In the same pan of boiling water, cook {Egg noodles} until tender according to the pack, about 4 minutes. Reserve a splash of cooking water, then drain.

   ~4 min

4. 4

   Return the pan to medium heat. Add the sauce mixture and {Garlic}, then toss in the drained noodles with a splash of noodle water. Add {Baby Spinach} and half the {Scallions}, and toss for 1 minute until glossy and lightly wilted.

   ~1 min

5. 5

   Divide the noodles between bowls. Halve the soft eggs and place on top, then finish with the remaining {Scallions} and {Sesame seeds} if using.