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Ingredients
- Chicken: 100g
- Garlic: 1 clove
- Chilli Flakes
- Cauliflower
- Broccoli
- Brussels Sprout
- Noodles
- Eggs
- Butter
Spices
- Pepper powder: 3 tsp
- Salt to taste
Instructions
Step 1: Noodle Preparation
- Fill a deep pan with water about 3/4 full—enough to adequately submerge the noodles.
- Bring the water to a boil, then add noodles without breaking them. Cook until al dente (about 75% cooked), testing for tenderness as you go. Do not drain the water; else it’ll dry the noodles.
Step 2: Chop Chop
- Cut broccoli and cauliflower into bite-sized pieces.
- In a separate pan, add water (about 3/4 full) and bring to a boil. Add the vegetables, add salt and generously season with pepper. Cook until tender.
- While vegetables cook, season the chicken and air-fry until cooked through. Set aside.
- Make a plain omelet, slice or tear into pieces, and set aside.
- In a small pan, melt butter over low heat. Add minced garlic and chilli flakes, stirring gently to infuse the oil. Keep warm but don’t burn.
Step 3: Assembly
- Once the vegetables are cooked to your preference, pour the broth into a serving bowl.
- Add the drained noodles to the veggie broth, then top with the chicken and egg omelet.
- Finish by drizzling the chilli garlic oil generously over the top.
The chilli garlic oil is the highlight of this dish.