STEP 1: To begin with, grab some juice, cookies or whatever you have on hand. You’re in for the long haul. That is, if you’re making this in a kettle. If not, you are one lucky bug my friend, and for you, this recipe is going to be easy peasy lemon squeezy. (I’ve been waiting to say that one for a while :P)
STEP 2: Chop up your veggies to a size of your liking and keep them separate so that the colors and flavors don’t mix. Add them into a kettle one after the other, making sure that the water doesn’t boil over. You’re going to have to switch your kettle on and off numerous times during this process; it’s monotonous, but totally worth it, so bear with me here.
STEP 3: Once you’ve got your veggies prepped, stir in the pasta/ noodles with a generous pinch of salt. This is where you really have to be patient and remind yourself that this meal is going to save you from the atrocious delicacies served to you on a daily basis. From here, it’s all smooth sailing. Scoop out your pasta, leaving behind the water which you can use to boil your egg. Let the egg simmer gently for six minutes, then remove to cool, and peel.
STEP 4: Making the sauce for this recipe is super easy and will probably lift your tired spirits, especially when you’ve tasted it and your tongue has died and gone to heaven. Simply stir in a spoon full of peanut butter, the same amount of the schezwan chutney (adjust according to spice tolerance) and two teaspoons of teriyaki sauce. Add in a little water to thin out the mixture and stir thoroughly to ensure there are no clumps. Taste and make adjustments as necessary.
STEP 5: To serve, mix the pasta/noodles with some of the sauce and place at the bottom of a bowl. Arrange your vegetables next to each other in a way that they provide some contrast. For a final flourish, slice the egg in half with the yolk oozing out right in the middle of the bowl. Pour the remainder of your sauce over the top, Et voilà! Bon Appétite!