- 1 chilli
- A thumb of ginger
- A 250g pack of beef mince
- 4 eggs
- A 50g bag of breadcrumbs
- 2 bundles of Thai rice noodles
- 1 lime
- 1 tbsp tamari
- A 250g bunch of radishes
- A 227g tub of mixed bean sprouts
- Sea salt and freshly ground pepper
- 1 tbsp olive oil
- Baking tray
- Baking paper
- Pan with a lid
Heat the oven to 180°C/Fan 160°C/Gas 4. Finely chop the chilli, flicking out the seeds if you prefer less heat. Peel and grate the ginger. Add to a bowl with the mince and plenty of seasoning.
Massage the beef, ginger and chilli together for 5 mins to meld the flavours and tenderise the meat. Place in the fridge to rest.
Bring a pan of water to the boil and gently lower in the eggs. Simmer gently for 6 mins. If you prefer your eggs hard boiled, cook for a further 1 min. Immediately plunge the eggs into ice cold water. When cool, carefully peel.
Divide the mince into 4 balls. Flatten with the heel of your hand and then place in the palm of your cupped hand. Place the egg in the centre and bring all the edges together. Gently roll in both your hands, compressing the meat and ensuring there are no holes.
Repeat with the other 3 eggs. Brush them with 1 tbsp olive oil. Tip the breadcrumbs on to a plate and roll each meat wrapped egg to coat lightly. Place on a baking tray lined with a baking paper and cook for 15 mins, rolling over half way through.
Meanwhile, bring a pan of water to the boil and cook the noodles for 3 mins. Drain and refresh under cold water. Zest and juice the lime. Mix with 1 tbsp tamari. Thinly slice the radishes.
Toss together the noodles, mixed bean sprouts, radishes and miso lime dressing. Pile on to two plates and top with the scotch eggs, cut in half.