Читать книгу Greenfeast - Nigel Slater - Страница 35

a red chilli, medium

a green chilli, medium

a bunch of coriander 25g

garlic 1 clove

ginger a 15g piece

rainbow chard 100g

eggs 3

groundnut oil 5 tablespoons

fresh udon noodles

soy sauce to taste

sesame oil a dash

Thinly slice the chillies. Cut the coriander stems into small pieces the length of a matchstick and reserve the leaves. Peel and thinly slice the garlic. Peel the ginger, then cut into skinny matchsticks. Remove the leaves from the chard and roughly shred them, then chop the stems into short pieces.

Break the eggs into a small bowl and beat them. Warm half the oil in a large, shallow pan over a moderate heat, pour in the beaten egg and leave to set, checking the underside after a minute or two. When the omelette is golden, flip over and let the other side cook for a minute or two, then remove from the pan and tear the omelette into small pieces.

Wipe the pan clean with kitchen paper, add the remaining oil and let it sizzle. Add the ginger, garlic and chillies to the pan and fry till golden and fragrant. Add the coriander and chard stems and continue cooking for two minutes, then add the soft noodles and toss everything together.

Add in the soy sauce and a little sesame oil, add the chard and coriander leaves and the torn omelette, and continue cooking for a minute till all is hot and sizzling.