Upside-Down Noodle Rice Bowl
Contrasting simple noodles, rice and vegetables with oozy spiced eggs and tangy Sichuan Chili Oil is a real joy.
Ingredients
- 1 nest of vermicelli rice noodles
- 1¾ oz sesame oil
- 1 10–12 oz package mixed fresh stir-fry vegetables
- 3 tbsp unsalted cashews
- 2 tbsp reduced-sodium soy sauce
- 1 8½-oz package cooked brown rice
- 2 limes
- 2 eggs
- curry powder
- Sichuan or chili crisp oil
- ½ bunch cilantro
Instructions
- Rehydrate the noodles in a deep 7-inch serving bowl according to the package instructions, then drain, return to the bowl and toss in a little sesame oil.
- Tip the vegegtables 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 frying pan, squeezing over the juice of 1 lime. Once hot, layer on top of the veg and press down with a slotted spatula to compact.
- Quickly wipe out the frying 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 chili oil to taste, and pick over the cilantro leaves. Squeeze over the remaining lime juice and serve.
Notes
ELLE Gourmet editorial note
- If you are not able to purchase pre-cooked brown rice, make sure to cook your brown rice the day before you make the stir-fry so that the rice does not get gummy.
- If you can’t find a pre-packaged fresh stir-fry vegetable mix, use a combination of quick-cooking vegetables such as broccoli florets, carrots, bell peppers, snap peas or snow peas, green beans, mushrooms, and sliced onion (about 4–5 cups total), cut into bite-size pieces.
- Frozen vegetables option: A frozen stir-fry vegetable blend works just as well. Cook straight from frozen and allow any excess moisture to evaporate before adding sauces or seasonings.