Ham and green eggs noodles
Easy to cook and utterly mouth-watering, this colourful noodle dish is packed with goodness thanks to the peas and cavolo nero, while the crispy pork belly adds a hint of indulgence.
The family-friendly recipe features in Simple Noodles by Pippa Middlehurst, a Manchester-based food writer best known for sharing her recipes (most of which contain noodles) on Instagram, via her handle @pippyeats.
“This recipe is a family favourite and one of my many attempts to make my daughters’ meals fun and interesting,” she explains. “Adding the ingredients to the eggs and beating them together is an achievable task for little hands. I often swap out the pork belly for smoked bacon or Chinese air-dried ham, depending on what I have in the fridge at the time. It also works really well with crumbled sausage meat.”
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 4 eggs
- 100 g cavolo nero or kale, tough stems removed, finely shredded
- 1 spring onion, sliced
- 2 tbsp neutral oil
- 2 tbsp butter
- 1 garlic clove, crushed or grated
- 100 g pork belly slices, chopped into 1cm pieces
- 2 nests fresh or dried thick wheat noodles
- 1 handful frozen peas
- 1 tbsp light soy sauce
- 1 tbsp kecap manis (Indonesian sweet soy sauce)
- 0.2 tsp freshly ground black pepper
- 4 eggs
- 3.5 oz cavolo nero or kale, tough stems removed, finely shredded
- 1 spring onion, sliced
- 2 tbsp neutral oil
- 2 tbsp butter
- 1 garlic clove, crushed or grated
- 3.5 oz pork belly slices, chopped into 1cm pieces
- 2 nests fresh or dried thick wheat noodles
- 1 handful frozen peas
- 1 tbsp light soy sauce
- 1 tbsp kecap manis (Indonesian sweet soy sauce)
- 0.2 tsp freshly ground black pepper
- 4 eggs
- 3.5 oz cavolo nero or kale, tough stems removed, finely shredded
- 1 scallion, sliced
- 2 tbsp neutral oil
- 2 tbsp butter
- 1 garlic clove, crushed or grated
- 3.5 oz pork belly slices, chopped into 1cm pieces
- 2 nests fresh or dried thick wheat noodles
- 1 handful frozen peas
- 1 tbsp light soy sauce
- 1 tbsp kecap manis (Indonesian sweet soy sauce)
- 0.2 tsp freshly ground black pepper
Details
- Cuisine: Japanese-inspired
- Recipe Type: Dinner
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- Beat the eggs together in a deep bowl, then add the shredded cavolo nero and spring onion (scallion).
- Set a non-stick, heavy-based frying pan (skillet) over a medium-high heat, add 1 tbsp oil and spread it around the pan using a paper towel.
- Add the egg mixture and swirl the pan to create a thin omelette. Cook for 1-2 minutes on each side, until the eggs are just set. Transfer from the pan to a chopping board and, when cool enough to handle, roll up into a sausage shape. Cut the omelette into 1cm slices and set aside.
- Wipe the pan, return to a medium heat and add the remaining oil, the butter and garlic. Fry for 30 seconds, until fragrant. Add the pork belly and cook on all sides for 3-4 minutes, until evenly browned and crispy.
- Meanwhile, cook the noodles according to the packet instructions.
- Tip the peas into the pan with the pork and cook for another minute. Add the light soy sauce, kecap manis and black pepper and mix well.
- Remove the noodles from their pan and pop them straight into the frying pan (skillet) with the pork and peas. Stir well, so that everything is coated with the buttery soy sauce. Add the omelette pieces and toss through. Serve immediately.
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