Pan-fried noodles with paprika oil

The ingredients are simple, but the method needs attention: it is built around paprika-infused oil, eggs, constant stirring and small additions of water.

It results in fairly neutral noodles that can be served alongside almost anything that would otherwise work with rice or potatoes. They can also be added to a soup.

Ingredients

wheat noodles (preferably not thick)
sunflower oil
paprika powder
eggs
oregano (optional)
garlic powder (optional)
onion (optional)

Instructions

Noodles: boil the wheat noodles with teriyaki sauce, Maggi liquid seasoning, a tiny bit of soy sauce and salt.
Infusion: roast paprika powder in hot oil (optionally with diced onion), keep stirring, pour into a small mug and allow the dark pieces to fall to the bottom. We only care about the infused oil; discard the dark pieces once the oil is used up.
After the noodles are ready, drain the water, then prepare another pepper infusion in the same pan, this time with a little less paprika, adding a tiny bit of curry powder, salt, pepper and red pepper flakes.
Throw the noodles onto the pan and stir violently. Important: when the mix starts to dry up, add a bit of water, mix and cover; uncover after 30 seconds and repeat, sometimes adding infusion.
After ~3-5 repetitions, move the noodles to the side and add infusion to the bottom (make sure there is close to no water on the bottom). Add an egg or two, salt them and add a bit of oregano on top of the eggs (optional). Let the eggs fry up a little, mix the eggs ignoring the noodles and chop them into small chunks.
When the eggs look decent, mix them with the noodles and keep using water as before to keep the noodles from drying out. Optionally add garlic powder.
Spread the noodles out over the pan and let them fry one last time, then mix and serve.