Noodles with stir-fried vegetables and a fried egg

Heat a large pan of water and cook the noodles according to the instructions on the package and drain.

Peel and finely chop the garlic. Heat 15 ml of sunflower oil in a pan and fry the garlic for 3 minutes until translucent.

Then add the stir-fry vegetables and the Keukengoud (Dutch Kitchen Gold). Cook for 4 minutes until the vegetables are tender. Deglaze with the coconut milk and add the noodles.

Meanwhile, boil the eggs in boiling water for 4 minutes until soft. Cool the eggs in ice water and peel them carefully once they've cooled.

Heat the remaining oil in a saucepan to 180°C (350°F). Fry the eggs for 3 minutes until golden brown. Cut the eggs in half.

Spoon the noodles onto a plate and top with the eggs. Sprinkle the garnish over the eggs and garnish with the coriander leaves.

Tip: Check the oil temperature by carefully placing a piece of bread in the oil. If the bread becomes crispy and golden brown within 15 seconds, the oil is at the right temperature. The eggs can also be fried in a deep fryer at 180°C for 3 minutes.