Ingredients

• Sailboat brand rice noodles ( pre-soaked in hot tap water for 20 mins or until soft and malleable)
• Curry masala (1 tsp hot, 1/2tsp mild, super hot 1 tsp +1 tsp of cayenne)
• Soy sauce
• Salt
• 5 spice powder
• Sesame oil
• 1 egg
• Proteins of choice - consider beef, chicken, tofu
• Aromatic vegetables of choice - consider onion (cut longwise), green onion, garlic (chopped), ginger (chopped), Chinese leeks
• Vegetables of choice - multi-color peppers, greens such as water spinach, amaranth, sweet potato greens, tatsoi, bok choy, spinach, etc., okra
• Cilantro for garnish

Instructions

1. Stir fry veggies ahead: use one tablespoon of coconut oil, high heat, add two cloves of chopped garlic and one tablespoon of chopped ginger and salt. Add peppers, and onion. Stir fry for a few minutes until golden, turn down heat. Then add all greens in and stir fry for three minutes. Set aside.
2. Use a nonstick skillet, preheat medium-high to high, add one tablespoon of coconut oil, one tablespoon of garlic, one teaspoon of ginger, one teaspoon of masala curry powder, and one tablespoon of soy sauce. Stir fry for a few minutes, then add a handful of noodles (1 1/2 cups) along with 1 tbsp of sesame oil. Stir fry for 2 minutes with a pair of chop sticks. Scoop up in a bowl.
3. Stir fry protein: use coconut oil, slightly pan fry chicken breast or thin sliced beef. Regarding vegan, grill firm tofu pieces. Sprinkle salt, black pepper, and 5 spices on tofu. Do not overcook beef.
4. With a crepe skillet, add one tsp of oil, pour in one beaten egg, and use a spatula to spread thru the whole pan. Just need to heat one minute. Flip the cooked egg to a chop board. Use a metal cake spatula softly to roll up egg into an egg roll. Cut to different sections.
5. Noodle setting: first layer, fried rice noodle at the bottom of the bowl. 2nd layer, premixed veggies, 3rd layer, proteins. Then lay a egg roll on the top. Sprinkle some cilantro to garnish.

Notes

Ingredients

• 100 grams Chinese Leek / Garlic chives (1 small bunch)
• 3 large Eggs
• 1 teaspoon Granulated sugar
• 1/2 teaspoon Soy sauce
• 1/4 teaspoon Salt
• 2 teaspoons Vegetable oil

Instructions

1. Thoroughly wash the garlic chives in a bowl of water as they tend to hold a lot of grit towards the stems. Chop them into 1" (3 centimeter) lengths.
2. Beat the eggs, sugar, soy sauce and salt together in a small bowl until uniform in color.
3. Heat a nonstick frying pan, over medium-high heat, until hot. Add the oil and then the garlic chives, sautéing until they're bright green and wilted.
4. Pour the eggs into the pan and turn down the heat. Let this cook until you see the bottom of the egg go from translucent to opaque.
5. Give it a gentle stir, scraping the cooked egg up off the bottom of the pan, with a spatula and allowing the raw egg to run underneath. Let this cook until the bottom layer turns opaque and stir again.
6. Repeat step 5 until the egg has reached your desired doneness. Keep in mind that the egg will continue to cook a little after you take it off the heat, so you want to aim for the niratama to to be just a bit less cooked than you want it.

Notes