Herby noodle tortilla with chilli peanut dressing
For the herby noodle tortilla
- 4 free-range eggs
- salt and freshly ground black pepper
- small handful each fresh basil, fresh coriander, fresh parsley, chopped
- 150g/5½oz fresh egg noodles
- 25g/1oz butter
- dash olive oil
For the chilli peanut dressing
For the tortilla, crack the eggs into a bowl, season with salt and freshly ground black pepper and beat well. Stir in the herbs and egg noodles.
Heat the butter and oil in a medium frying pan, add the egg and noodle mixture and cook for about 3-4 minutes, or until just set. Slide onto a plate and leave to cool slightly before slicing.
For the dressing, heat the oil in a small saucepan, add the onion and sauté for 3-4 minutes. Add the garlic and cook for a further 1-2 minutes. Add the rest of the ingredients and warm through for 1-2 minutes.
To serve, place slices of the tortilla onto a serving plate and drizzle over the dressing.