Stir-fried noodles with crunchy veggies and a poached egg

Peel the carrot and cut it into thin sticks. Cut the half bell pepper into strips and the broccoli into small florets.

Peel the garlic clove and the 10 g of ginger, then mince them finely. Put them in the small bowl.

Bring a saucepan of salted water to a boil, drop in the 200 g of noodles and cook according to the package, about 4 min. Drain them in the colander over the sink, rinse under cold water and set aside.

Put fresh water back in the saucepan, no salt, 5 cm deep. Bring it just to a simmer, with tiny bubbles barely showing.

Heat a drizzle of oil in the skillet over high heat. Add the carrot and broccoli, stir-fry for 3 min, then add the bell pepper and cook 2 more min: they should stay crunchy.

Add the garlic and ginger, stir for 30 seconds, then the noodles, soy sauce and sesame oil. Stir-fry for 2 min, add pepper to taste, then turn off the heat.

Crack each egg into a cup or onto a plate, then slide it into the simmering water in the saucepan. Cook for 3 min, until the white is fully set, then lift them out with the slotted spoon.

Divide the noodles between two plates and top each with a poached egg. Add pepper on top and serve right away.