Using up leftovers is one of my favourite things to do. Not only is it budget friendly, it gives me such a sense of satisfaction to make something delicious from next to nothing.
This little gem was created today, using leftover adzuki bean noodles, eggs and a few fresh salad ingredients. Sub the butter for alternative fat of choice and leave out the cheese to make it dairy free.
Gluten free, cheap as chips, packed with nutrition and protein and so simple.
3/4 cup of leftover noodles (firmer noodles work best)
Fresh salad of choice (I used tomato, cucumber, avocado and baby spinach with fresh lime juice. Bean shoots would be a great addition – whatever you love to eat really)
Salt and pepper
Melt butter in small frypan on low to medium heat.
When it just starts to bubble, pop your cold leftover noodles in the pan and allow to cook until it begins to crisp slightly on the bottom.
Whisk eggs, add salt and pepper and pour into pan. Allow to cook approx 3/4 of the way through. Flip.
Allow to brown on other side while you add the cheese to the top.
When cooked, remove from pan and top with salad of choice.
Prepare to feel satisfied for the rest of the afternoon 🙂