This is one of the meals I included in the New Year Shred detox programme.
It went down a treat and got lots of good feedback.
The following recipe serves two.
150g egg noodles
4 spring onions
100g roast ham
2 teaspoons curry powder
2 large eggs
Cook the noodles in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
Meanwhile, trim and finely slice the spring onions, and finely slice the ham.
Place the ham in a non-stick frying pan on a medium-high heat with one tablespoon of olive oil and the curry powder.
While it gets nicely golden, beat the eggs. Pour them into the pan, moving them around with a rubber spatula until they start to cook, then stir in the noodles and most of the spring onions.
Toss over the heat for two minutes, then taste and season to perfection with sea salt and black pepper, loosening with a splash of reserved noodle water, if needed.
Dish up the noodles, scatter over the remaining spring onions and finish one teaspoon of extra virgin olive oil.