Soft boil the eggs by adding them in boiling water for 5 1/2 minutes. Make sure that you took them out of the frisge 2 hours before to avoid breaking them when the egg hits the hot water..
Bring some salted water to a boil and add the rice noodles inside. Keep for about 4 minutes.
In a non sticky pan, add some olive oil and saute 2 minutes (maximum) the sliced scallions. Take the olives and cut them in slices (about 3 slices each - it's a very quick process, don't worry). Add the butter, olive slices, crumbled feta and stir, add the pasta with about half a cup water from the boiling one. Season with salt, fresh pepper and oregano, saute for another 2 minutes.
Serve the pasta with the soft boiled eggs on top and some baby spinach leaves or arugula.
Fully nutritious dish, IBS sindrom friendly and so healthy. Tasty even as a comfort food dish, but yet so versatile!