Chilli oil noodles with greens in 30 minutes

This is a quick, easy and flavour-packed noodle dish that can be thrown together with minimal effort, making it a great option when you want something satisfying without spending too much time in the kitchen. The combination of fresh greens, fragrant chilli oil and a savoury soy-based sauce creates a delicious balance of flavours, with plenty of texture and a gentle kick of heat. The fresh vegetables add colour and freshness, while the noodles make the dish filling and comforting.

With less than 30 minutes needed to prepare the ingredients and just 10 to 30 minutes of cooking time, this is a perfectly convenient meal for a busy weeknight. It is particularly well suited to an after-work dinner when you want something homemade and nutritious but don't want to spend hours cooking. The simple preparation also makes it an accessible dish for those looking for a fuss-free meal that still feels full of flavour.

Each serving provides 670 kcal, with 28g of fat (3.9g saturates), 72g of carbohydrate (of which 7.9g sugars), 26g of protein and 9.9g of fibre. It also contains 4.6g of salt per serving. Overall, it is a hearty and flavourful noodle dish that combines convenience with a satisfying mix of vegetables, carbohydrates and protein, making it an ideal choice for a quick after-work meal.

Chilli oil noodles with greens- ingredient list!

Ingredients for the sauce- 
1 tablespoon light soy sauce and ¼ teaspoon ground black pepper
Half a teaspoon of cornflour

For the chilli oil-
Two grated garlic cloves
Peel and grate a 5cm/2in piece of fresh root ginger.
One teaspoon of chilli flakes
Two tablespoons of vegetable oil
One tablespoon of light soy sauce
One tablespoon of balsamic vinegar

For the noodles- 
150g/5½oz of finely chopped kale and 150g/5½oz of baby leaf spinach
200g/7oz of wholewheat noodles
One and a half teaspoons of vegetable oil
Three cloves of garlic, coarsely chopped
salt

For the crispy eggs-
One and a half teaspoons of vegetable oil
Two medium-sized free-range eggs

Chilli oil noodles with greens- step by step instruction guide!

Step 1
In a small dish, mix the ingredients with two tablespoons of water to produce the sauce. Put aside. In a medium heatproof bowl, combine the garlic, ginger, and chilli flakes to make the chilli oil. Carefully transfer the oil into the bowl after heating it in a wok until it smokes. (WARNING: Pour slowly because the oil will be quite hot. To reduce the chance of the oil splashing up, use a large enough basin. After stirring the chilli oil, let it cool for one minute.

Step 2
Add the balsamic vinegar and soy sauce, stir, and leave to infuse.
To prepare the noodles, put the kale to a large saucepan of boiling salted water and cook for one minute. Add the spinach, boil for a further minute, and then remove the greens using a sieve or slotted spoon (save the water to cook the noodles). After letting it cool a little, extract as much extra water as you can.

Step 3
Meanwhile, bring the reserved cooking water back to the boil, then add the noodles and cook according to the packet instructions until tender. Once cooked, drain the noodles well and set them aside briefly while you finish preparing the greens and sauce. Heat the oil in a wok over a high heat. Add the garlic and stir-fry for around 1 minute, stirring constantly to prevent it from burning and allowing it to become fragrant. Add the prepared kale and spinach to the wok and toss everything together, ensuring the greens are evenly coated in the garlic-infused oil.

Step 4
Pour in the prepared soy and balsamic sauce and continue tossing the ingredients together. Allow the sauce to bubble and cook for around 1 minute, giving it time to heat through and slightly thicken while coating the greens. The combination of the aromatic garlic, fresh greens and savoury sauce will create a rich and flavourful base for the noodles.

Step 5
Drain the cooked noodles thoroughly in a colander, making sure any excess water has been removed, then add them to the wok with the greens and sauce. Toss everything together over the heat until the noodles are evenly coated and have absorbed some of the rich, savoury sauce. Add the chilli oil to taste, depending on how much heat you prefer, and mix well to ensure it is distributed throughout the noodles. Reserve any remaining chilli oil for serving, then divide the noodles evenly between warm serving bowls. To prepare the eggs, heat the oil in a small frying pan over a medium-high heat. Carefully crack the eggs into the hot pan and fry until the whites are fully set and golden and crispy around the edges, while keeping the yolks soft and runny.

Step 6
Take care not to overcook the eggs, as the runny yolk will create a rich and creamy sauce when mixed through the noodles. Place a crispy fried egg on top of each bowl of noodles, making sure the golden, crispy edges are visible. Finish with a drizzle of the remaining chilli oil and serve immediately while everything is hot. The combination of the savoury noodles, fresh greens, spicy chilli oil and crispy fried egg makes for a quick, comforting and satisfying meal.

Recipe tips-

You can easily make a larger batch of the chilli oil and store any leftovers in an airtight container or jar in the fridge for up to 2 weeks. This makes it a handy condiment to have ready for adding extra flavour and heat to other meals throughout the week. Drizzle it over steamed or roasted vegetables, stir through rice or noodles, or use it as a finishing touch for soups and other dishes whenever you want to add a spicy kick.

For extra texture and flavour, leave the eggs in the pan for a little longer so the edges become deeply golden and crispy while the yolks remain runny. You can also add a handful of toasted sesame seeds or chopped spring onions just before serving for an extra crunch and a fresh finishing touch.