- Nathan Myhrvold born (1959)
- 1/2 Tablespoon minced ginger
- 1/2 Tablespoon diced shallots
- 1/2 Tablespoon olive oil
- 1 Cup fresh spinach leaves
- 2 Cups cooked rice noodles
- 2 Tablespoons soy sauce
- 2 fried eggs
Sometimes you have a craving that just won’t go away. Mine is usually for noodles. Chow fun, lo mein, pad thai — I love them all.
This recipe is cheap, fast, and totally satisfying. The ginger provides the flavor, and the spinach keeps it healthy. To be honest, these noodles make me wonder why I ever order in, as they take the same amount of time to make as delivery from my local Chinese joint. With this recipe, you'll get enough to feed a small army, or just two really hungry folks.
In a large pan, sauté the ginger and shallots in the olive oil until the ginger is fragrant and the shallots are softened. Add the spinach leaves, and cook until they are soft. Add the noodles and the soy sauce to the pan, and mix until the noodles are evenly coated, about 2-3 minutes.
Plate the noodles, and place a fried egg on top. Serve and enjoy!