Cheesy Potato Noodle Bowl

1.Bring 2 cups of water to a boil in a medium saucepan. Add the diced potatoes and cook for about 8 minutes or until tender but still firm. Drain and set aside.

2.In the same saucepan, bring fresh water to a boil and cook the instant noodles according to package instructions (usually 2-3 minutes). Drain and set aside.

3.In a small bowl, beat the egg with a pinch of salt and pepper.

4.Heat the vegetable oil in a medium non-stick skillet over medium heat. Pour in the beaten egg and cook gently, stirring occasionally, until softly scrambled. Remove from heat and set aside.

5.Return the skillet to medium heat and add the cooked potatoes and noodles. Pour the cheese sauce over them and gently toss to combine and warm through, about 2-3 minutes. Season with salt and pepper to taste.

6.Add the scrambled egg back into the skillet and gently fold it into the cheesy potato noodle mixture.

7.Divide the mixture evenly between two bowls. Sprinkle each bowl with fresh parsley and poppy seeds for garnish.

8.Serve immediately while warm, enjoying the creamy, cheesy texture with the fresh herbal notes and subtle crunch from the poppy seeds.