FRIJE

Instructions

• 1.   Bring a large amount of water to a boil in a small saucepan with a lid and cook the eggs for 6 to 8 minutes. Then, plunge them into cold water and peel them. Meanwhile, finely slice or crush the garlic. Peel the ginger, remove the seeds from the red chili pepper, and finely slice both condiments.
• 2.   Trim the green beans, then finely chop them diagonally into ½ cm pieces. Slice the cucumber into half-moons. Finely chop ¼ of the honey peanuts. In a bowl, mix the curry, chopped peanuts, and 1 tbsp of water per person.
• 3.   For the noodles, bring 500 ml of water per person to a boil in a saucepan. Meanwhile, add the eggs to the bowl containing the curry and peanut mixture, then mix gently. Cover the bowl with plastic wrap and set aside. Mix the honey and white balsamic vinegar in another bowl. Add the cucumber, then season with salt and pepper. Set aside the cucumber salad.
• 4.   In the saucepan, cook the noodles covered for 3 to 4 minutes. Drain and rinse them with cold water. Heat the sunflower oil in the wok or sauté pan and sauté the garlic, ginger, and chili pepper for 2 minutes over medium heat. Add the green beans and continue cooking covered for 8 minutes.
• 5.   Mix the noodles, green beans, peanut butter, soy sauce, sweet soy sauce, and 2 tbsp of water per person. Increase the heat to high and stir-fry for an additional 2 minutes.
• 6.   Serve the noodles on plates. Sprinkle with the remaining honey peanuts and serve with the curry eggs and cucumber salad.

Nutritional information *