Slightly spicy noodles with curry eggs – Vegetarian

Whether you’re in the mood for something fun for dinner or you’re just trying to impress your group with “fancy-but-not-fussy” food, this recipe hits the sweet (and spicy) spot. Serve it in deep bowls, let the steam rise, and watch your friends fall in love, bite after bite.

The noodles are warm, comforting, and come with a little kick: just enough to wake up your taste buds, but not enough to scare off your spice-shy friends. They are soaked up in a rich, mildly spicy sauce, and on top? Beautiful, jammy eggs infused with curry flavour that tie everything together.

Ingredients: (for 2 portions)

• ~400 g noodles (I had udon noodles ready to cook – you can use whatever you have/like and follow the instructions on the package)
• 1 chilli pepper
• 200 g green beans
• 1 piece fresh ginger
• 4 eggs
• 1 big cucumber
• 20 g peanuts (I had them with spicy coating – you can use any type you like)
• 1 heaping tablespoon curry
• 2 tablespoons peanut butter
• 20 ml soy sauce
• 1 tablespoon vinegar
• 10 ml sunflower oil
• 1 tablespoon honey
• 1 cup water
• salt + pepper

Preparation:

Bring a pot of water to a boil and cook the eggs for about 6–8 minutes. Once done, peel them and place them in a bowl. Finely chop about one-third of the peanuts and combine them with one-third of the curry powder in a separate bowl. Add a splash of water and mix to form a quick marinade. Pour this mixture over the eggs, stir gently to coat them evenly, cover the bowl with cling film, and set it aside. Give the eggs a stir from time to time to make sure they marinate evenly.

Clean and prep the vegetables as follows: trim the chili pepper and slice it thinly. Peel the ginger and grate it finely. Trim the ends off the green beans, then cut them into two or three pieces each. Wash the cucumber, slice it in half lengthwise, then cut into even half-moons.

Place the cucumber slices in a bowl, drizzle in the vinegar and honey, season with a bit of salt and pepper, give everything a good mix, and set aside to marinate.

Bring a pot of water with a pinch of salt to a boil, add the green beans and cook for about 5 minutes. Then toss in the noodles, let them cook for a few more minutes, lower the heat, and once everything is cooked, drain well and set aside.

Heat some oil in a pan, then add the ginger, chilli, and remaining curry. Stir everything together and sauté for 1–2 minutes. Add the peanut butter, soy sauce, and water, and give it a good mix.

Toss in the noodles and green beans. Cook over high heat for about 3 minutes, stirring to combine all the flavours.

Chop the rest of the peanuts.

Grab two deep bowls and portion the noodles evenly between them. Add a few spoonfuls of the cucumber salad on the side. Slice the eggs in half and place four halves in each bowl. Drizzle the leftover marinade from the eggs over the noodles, then top it all off with the rest of the chopped hazelnuts.

Transfer the remaining cucumber salad to a separate bowl so it’s on hand to add more whenever you like during the meal.

Serve and enjoy!

If you try the recipe, let me know how you liked it! 😊

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