- 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
- dash olive oil
- ¼ onion, sliced
- 1 garlic clove, peeled and chopped
- ½ fresh red chilli, finely sliced
- 1 tsp white wine vinegar
- 3 tbsp soy sauce
- 2 tbsp edamame beans
- 1 tbsp chopped cashews
- 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.