Thinly slice a couple of medium sized, hot chillies. I do this diagonally, but all that matters is that the slices are very thin. Remove the leaves from a 25g bunch of coriander and set them aside, then cut the stems into short pieces about the length of a matchstick. Peel and thinly slice 2 cloves of garlic, then peel a 30g lump of ginger and cut into matchsticks.
Remove the leaves from 100g of rainbow chard and set aside, then slice the stems into small pieces about 1cm in length, so they will cook quite quickly.
Break 2 eggs into a bowl and beat them lightly with a fork. In a shallow pan that doesn’t stick, warm 2 tbsp of groundnut or vegetable oil, then pour in the beaten egg and leave for a couple of minutes to set – it will puff up a little. When the underside is golden, turn with a palette knife or fish slice, continue cooking for a minute or two, then remove from the pan and cut into thin strips.
Cook 250g of fresh noodles in deep boiling water for a couple of minutes, drain, then set aside.
In the same pan, add 2 tbsp of groundnut or vegetable oil and let it sizzle over a high heat. Add the chillies, garlic and ginger and fry for a couple of minutes, moving them round the pan, then add the chard and coriander stems.
Continue cooking, over a high heat for a couple of minutes, then add the noodles. Fry for a minute, tossing the ingredients around the pan regularly, then add the coriander leaves and the shredded omelette. Add a splash of dark soy sauce and pile into bowls. Enough for 2.
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