Curried Noodles with Egg

This is such a cool, fun dish. And so simple too. I mean, there are just 4 ingredients. Start by cooking some some thin pasta (angel hair or capellini). While that cooks (lightening fast I might add), you have time to create a rich curry broth with streaks of egg running through it. You can make this for dinner, lunch, brunch – even breakfast.

Note the picture I used – I wanted to demonstrate that when you add eggs to simmering broth, swirl the liquid around the pan so the eggs form thin strips (rather than clumps).

Regarding flavor, you can use red or green curry paste. Red is hot, green is mild. And you can use more than just 2 tablespoons – up to 1/4 cup would still work. It all depends how intense you want the dish. Go for it! 

Curried Noodles with Egg

8 ounces angel hair or capellini pasta

2 cups good quality chicken stock

2 tablespoons curry paste, red or green

2 large eggs, lightly beaten

Cook the pasta according to the package directions. Drain and set aside.

Meanwhile, whisk together the broth and curry paste in a medium saucepan. Set the pan over medium heat and bring to a simmer. Stir the eggs quickly into the simmering broth and cook for 30 seconds, until the eggs are cooked. Add the cooked pasta stir to combine. Remove from heat and season to taste with salt and freshly ground black pepper.

Serves 2-4