Easy and spicy noodle dish!  Quick to prepare if you have basic Asian condiments on hand.  Great way to use up a packet of ramen!

Ingredients

• 1 package Asian instant soup noodles (ramen, udon, etc)
• 1/2 lb shrimp, chicken or tofu
• 1 large red pepper, cut in to large matchsticks
• 2 carrots, cut in to large matchsticks
• 2 TBSP peanut or vegetable oil
• 1 TBSP fish sauce
• 1.5 TBSP soy sauce
• 1 TSP Srirachi sauce (for medium-hot heat; use more or less depending on desired spiciness)
• 2 TBSP brown sugar
• 2 eggs, lightly beaten
• 1 handul fresh basil, loosely torn
• 1 scallion, thinly sliced

Directions

1. Cook noodles according to package instructions.  Drain, rise with cold water, and set aside. (Discard seasoning packet or save for future use.)
2. Heat 1 TBSP oil over medium heat in a large skillet or wok.  Add shrimp/chicken/tofu and cook until almost cooked through.  Transfer to a paper-towel-lined plate and set aside.
3. Add peppers and carrots to the wok.  Cook until just tender, 3-4 minutes.
4. Add fish sauce to wok and toss with veggies until sweet and fragrant, about 1 minute.
5. Reduce heat to low.  Add soy sauce and sriracha sauce to wok and stir to combine.  Add brown sugar and stir until incorporated.  Add shrimp/chicken/tofu and noodles to skillet and toss to coat evenly with sauce.
6. In a seperate small skillet, heat remaining oil over medium heat.  Pour in egg and cook in to an omelette, flipping once.  When cooked through, transfer to a cutting board to cool.  When cooled, slice in to 1" squares/cubes.
7. Check to see that contents of wok are evenly coated and heated through.  Remove from heat and add egg, basil and green onion.  Toss thoroughly and serve immediately.
   

Servings: 2

Preparation Time: 20 min