Poached Egg over Shredded Spring Greens and Rice Noodles
Rice noodles are a simple source of carbohydrate which, according to Wikipedia, "their principal ingredients are rice flour and water. However, sometimes other ingredients such as tapioca or corn starch are also added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles." so, essentially starch; all the phytates are in the husk which has been removed in the process.
Spring greens are very close to wild cabbage, genetically, and grown primarily in northern Europe where its tolerance of cold winters is valued for an early spring supply of edible leaves, very rich in vitamin C, folic acid and dietary fibre.
To prepare the dish, simply roll up a few spring green leaves, shred and steam for a couple of minutes, transferring to a frying pan where the residual steam will cook the noodle through.
Add in some flavours, like ginger and chilli.
For the poached egg, crack an egg into a ramekin taking care not to break the yolk.
Eggs should be free range at the very least, woodland reared are best since the chickens are left to roam, peck and scratch for grubs natural to their diet, and the taste difference is evident.
Add a generous splash of white distilled vinegar to the water you used to steam the greens, get it up to a rolling boil and then drop the heat. Gently swirl the water and carefully pour the egg into the vortex to poach.
Poach the egg, retrieve and dry off by resting it on a folded kitchen paper towel.
Serve out into a shallow bowl with the spring greens and noodles as the bed for the poached egg. Slit the egg to allow the yolk to run out through the bed, sprinkle some sea salt over and enjoy.