Upside-Down Noodle Rice Bowl

Recipe from 'Simply Jamie' Cookbook

Upside-Down Noodle Rice Bowl

Contrasting simple noodles, rice & veg with oozy spiced eggs & tangy sichuan chilli oil is a real joy.

Recipe by Jamie Oliver

Serves: 2

Total time: 18 min

Ingredients

1 nest of vermicelli rice noodles (50g)
sesame oil
1 x 320g packet of mixed stir-fry veg
30g unsalted cashew nuts
2 tablespoons low-salt soy sauce
1 x 250g packet of cooked brown rice
2 limes
2 eggs
curry powder
Sichuan chilli oil
1/2 a bunch of coriander (15g)

Method

Rehydrate the noodles in a deep 16cm serving bowl according to the packet instructions, then drain, return to the bowl and toss in a little sesame oil.
Tip the stir-fry veg into a very hot large non-stick frying pan with a little olive oil and the cashews and fry for 4 minutes, or until just tender, tossing regularly. Season
to perfection with the soy, then pile the veg into the bowl on top of the noodles.
Crumble the rice into the same pan, squeezing over the juice of 1 lime. Once hot, layer on top of the veg and press down with a fish slice to compact.
Quickly wipe out the pan and place back on a medium heat. Drizzle in 2 tablespoons of olive oil, crack in the eggs and season with a pinch of sea salt and black pepper, then dust with curry powder. Cook to your liking, spooning over the hot oil as they
cook.
Turn out the bowl (like a sandcastle!), top with the spiced fried eggs, spoon over Sichuan chilli oil to taste, and pick over the coriander leaves. Squeeze over the
remaining lime juice and serve.

Nutritional Value

Energy

593kcal

Fat

32.7g

Saturated Fat

5.8g

Protein

15.8g

Carbs

48.2g

Sugars

8.6g

Salt

1.8g

Fibre

8.6g

Simply Jamie by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2024 Simply Jamie). Photography: © David Loftus, 2024.

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