chilli flakes Archives

Breakfast recipes

Crunchy fried Brussels sprouts

10 minutes

Chicken recipes

Chicken fried rice

35 minutes

Spicy Asian stuffed eggs with noodles

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

6 extra - large or jumbo free-range eggs
2 T Kewpie mayonnaise or sweet and tangy mayonnaise
2 T Dijon mustard
2 t sriracha sauce
sea salt, to taste
2 T olive oil
2 garlic cloves, crushed
1 x 5 cm piece fresh ginger, peeled and grated
1 T chilli flakes
200 g Woolworths Piccolini cherry tomatoes
2 -3 spring onions, sliced, to garnish
curry leaves or mint, fried, to garnish
150 g rice noodles, cooked
mixed black and white sesame seeds, toasted, for serving

For the dressing, mix:

1 lime, juiced
1 T sesame oil
4 T light low-sodium soya sauce

Method

1. Bring a saucepan of water to the boil. Boil the eggs until medium hard (6–9 minutes). Allow to stand in cold water before peeling. Once cool, peel, cut in half, and remove the yolks. Set aside the whites.
2. Mash the yolks with the mayonnaise, Dijon mustard, sriracha and salt to taste. Spoon into the egg whites.
3. Heat the olive oil in a pan and fry the garlic, ginger, chilli and cherry tomatoes over a medium-high heat until jammy and fragrant.
4. Toss in the noodles and remove from the heat. Serve with the stuffed eggs, drizzled with the dressing. Garnish with the spring onions, curry or mint leaves and sesame seeds.

Find more egg recipes here.

Chocolate fondants with kirsch-soaked cherries

Self-saucing stuffing pie

Sufganiyot/Doughnuts

Oven-baked tomato toast

Baked brinjals

Melting caramelised cabbage

Braaied sweetcorn

Sesame cured broccoli salad

Crunchy fried Brussels sprouts

Spicy chicken livers

Sticky chicken and broccoli

Nacho fried chicken

Chicken fried rice

Spicy squash soup with carrot-top pesto

Spicy Asian stuffed eggs with noodles

Spicy Asian stuffed eggs with noodles

Ingredients

Method