I made these century scotch eggs a few days ago, and, this dish is a great 'left-overs' dish to use up any remaining eggs. Those were Thai basil and century eggs, and this noodle dish also uses plenty of Thai basil leaves to keep the same flavour theme going.
The other major ingredient here, is Mama noodles, a dried noodle that's very popular in Thailand. You can find these in Asian grocers around the world, they last for ages, and are a good reserve food to have in your cupboard. Be sure to look for Mama brand noodles, I'm sure there are plenty of other good instant noodles, but I also know there are plenty of bad ones. If in doubt, Mama.
3 Century Scotch Eggs
2 Packs Mama Noodles ( Tom Yom Flavour )
4 Red Chillies
1 Spring Onion
3 Sprigs Coriander Leaves
1 Bunch Bean Sprouts
1 Sprig Thai Basil
1 Lemon Slice
1. Cook the Mama noodle as directed in the packet, including the flavouring powder. Use the hot water to just blanch the bean sprouts if you like your sprouts a little softer.
2. Cut up the century egg, basil leaves, chillies, coriander leaves, spring onion, onion and mix them all together with the noodles.
3. Finish with a squeeze of lemon juice over the top, and a few of the bean sprouts.
4. You are free to substitute salad ingredients here, I like onions in my salads, but the main ingredients of noodles, basil and basil-scotch egg work with most salad styles.