Ingredients
| 2 tablespoons soy sauce | |
| 3 cloves garlic, finely chopped | |
| ½ teaspoon sugar | |
| 2 teaspoons sesame oil | |
| 1 tablespoon black vinegar | |
| ½ teaspoon ground Sichuan peppercorns (optional) | |
| 3 tablespoons chilli oil | |
| 150g thick rice noodles (I used pad thai noodles) | |
| 1 cup shredded cabbage | |
| 1 cup bean sprouts, blanched | |
| ½ telegraph cucumber | |
| 2 tablespoons sesame seeds | |
| 1 tablespoon plain oil | |
| 2-3 spring onions, thinly sliced | |
| 4 free-range eggs |
Eggs fried in a flavoured oil are so tasty. I often add sage or curry leaves to the oil before cracking in the eggs or, like here, use chilli oil to add a spicy punch. I like to cover my eggs for a bit when frying, just to set the top of the egg without needing to flip it, so have a lid big enough for your frying pan on hand.
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Instructions
| 1. | Put the soy sauce, garlic, sugar, sesame oil, vinegar, Sichuan pepper (if using) and 2 tablespoons chilli oil in a large bowl and mix well. |
| 2. | Cook the rice noodles according to the packet directions and drain well. |
| 3. | Put in the bowl with the dressing, add the cabbage and bean sprouts and mix. Set aside. |
| 4. | Cut the cucumber into thick matchsticks and set aside. |
| 5. | Heat a frying pan over a moderate heat and add the sesame seeds. |
| 6. | Cook, stirring, for about 5 minutes until toasted. Scoop out about half and set aside. |
| 7. | Add 1 tablespoon chilli oil and the plain oil to the pan, stir in half the spring onion and spread evenly over the bottom of the pan. |
| 8. | Crack in the eggs and cook to your liking. |
| 9. | For a runny yolk, I fry for about 2 minutes then cover with a lid for 2 minutes. |
| 10. | Serve the eggs and cucumber on top of the salad sprinkled with the remaining sesame seeds and spring onion. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles