Portobello filled with spicy scrambled eggs and noodles

Clean the forest onion and cut into rings. Clean pepper and chop finely. Squeeze limes. Ginger peel and top very fine grate. Peel the garlic and press it over it. Add lime juice, sugar, 1/2 teaspoon of sambal, 1/2 tablespoon of soy sauce and 3 tablespoons of oil. Remove half of the spring onion and pepper by dressing. Allow 30 minutes of withdrawal. Dissolve eggs with 2 tablespoons of water, 1 tablespoon of soy sauce, remaining sambal, spring onions and pepper.

Heat in oil in a warm layer. Divide Mihoen into 4 portions and fry portions for a few seconds on both sides (mihoen swells and turns white and crispy). Drain portions on thick layer of kitchen paper. Meanwhile, wipe down portobello's. Heat 3 tablespoons of oil in frying pan. Portobello in about 10 minutes brown and cooked, turn regularly. Sprinkle halfway through baking time with 1/2 tablespoon of soy sauce. Heat 1 tablespoon of oil in pan. Add the egg mixture and let it solidify on a gentle heat for about 5 minutes. Pick coriander from twigs. Place portobello with cavity in the middle of four warm plates. Stir in scrambled eggs, divide coriander on top and put crispy noodles on them. Dressing over mihoen and dribbling around portobello. Sprinkle the remaining coriander around portobello. Serve with salad of Shanghai pak choi.