Chilli oil noodles with garlicky greens

1. 1

   To make the sauce, combine the ingredients with 2 tablespoons of water in a small bowl. Set aside.

2. 2

   To make the chilli oil, put the garlic, ginger and chilli flakes in a medium heatproof bowl. Heat the oil in a wok until smoking, then carefully pour into the bowl. (CAUTION: The oil will be very hot, so pour slowly. Use a large enough bowl to avoid the risk of the oil splashing up.) Stir the chilli oil and allow to cool for a minute.

3. 3

   Stir in the soy sauce and balsamic vinegar and set aside to infuse.

4. 4

   To make the noodles, bring a large saucepan of salted water to the boil, add the kale and cook for 1 minute. Add the spinach, cook for a further minute, then use a sieve or slotted spoon to remove the greens (save the water for cooking the noodles). Leave to cool slightly, then squeeze out as much excess water as possible.

5. 5

   Meanwhile, bring the water back to the boil, add the noodles and cook according to the packet instructions.

6. 6

   Heat the oil in a wok over a high heat, add the garlic, stir-fry for 1 minute and then add the greens. Toss everything together, then pour in the sauce and let everything bubble up for a minute.

7. 7

   Drain the noodles in a colander, then add to the wok and toss together. Add the chilli oil to taste, reserving any leftover oil, and divide between warm serving bowls.

8. 8

   To make the eggs, heat the oil in a small frying pan and fry the eggs until the whites are set and crispy around the edges, but the yolks are still runny. Top each bowl of noodles with a crispy egg and serve with the remaining chilli oil.

1 serving ≈ 425 g

Nutrition values are estimates. - means data is unavailable.