Asian flavors spark up a quick egg scramble served over crunchy noodles.
In a non-stick frying pan, heat 1 teaspoon of the oil until it starts to smoke. Add smoked salmon, toss quickly and remove.
In the same pan, heat 1 teaspoon of the oil and cook noodles over high heat until crispy, pressing them down with a spatula to form a pancake. Place noodle cake on a warm plate.
Beat eggs, egg yolk and a pinch of salt with a fork.
In the same pan, heat remaining 1 teaspoon oil and cook eggs over medium heat. Spoon eggs onto the noodles just before they are completely set (they will finish cooking in their own heat on the plate).
Arrange salmon on top and sprinkle with ginger, scallions, lime juice and chili flakes. Serve immediately.
1 Tbsp. sesame oil, divided
2 oz. thinly sliced smoked salmon, cut in pieces
4 oz. cooked rice noodles
2 happy eggs
1 happy egg yolk
2-inch piece fresh ginger, peeled and thinly sliced
1 scallion, thinly sliced
1 tsp. fresh lime juice
1/2 tsp. chili flakes