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Miso noodles with fried eggs

A bowl of wholemeal noodles with vegetables and fried eggs

Miso noodles with fried eggs

Name: Miso noodles with fried eggs
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2
Cuisine: Asian
Ingredients: 2 nests wholemeal noodles (100g); 1 tbsp rapeseed oil plus a drop extra for frying; 30g ginger cut into matchsticks; 1 green pepper deseeded and cut into strips; 2 leeks (165g), thinly sliced; 3 large garlic cloves finely grated; 1 tsp smoked paprika; 1 tbsp brown miso; 160g beansprouts; 100g frozen peas defrosted; 160g baby spinach; 2 large eggs; 1 red chilli deseeded and chopped (optional)

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 12 mins

A star rating of 4.1 out of 5.17 ratingsRate

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This quick and healthy veggie dinner has a base of wholemeal noodles for a filling, fibre-rich supper. It's packed with 4 of your 5-a-day, plus vitamin C and iron too

Healthy

High-protein

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Ingredients

Nutrition

Units:

MetricUS

2 nests wholemeal noodles

(100g)
1 tbsp rapeseed oil

plus a drop extra for frying
30g ginger

cut into matchsticks
1 green pepper

deseeded and cut into strips
2 leeks

(165g), thinly sliced
3 large garlic cloves

finely grated
1 tsp smoked paprika
1 tbsp brown miso
160g beansprouts
100g frozen peas

defrosted
160g baby spinach
2 large eggs
1 red chilli

deseeded and chopped (optional)

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Nutrition: per serving

kcal509
fat19g
saturates3g
carbs52g
sugars10g
fibre13g
protein25g

high
salt1.3g

Method

step 1

Put the noodles in a bowl and cover with boiling water. Set aside to soften.
step 2

Meanwhile, heat the oil in a wok and stir-fry the ginger, pepper and leek for a few mins until softened. Add the garlic and paprika and cook for 1 min more. Drain the noodles, reserve 2 tbsp of the water and mix with the miso.
step 3

Add the drained noodles, miso liquid, beansprouts, peas and spinach to the wok and toss over a high heat until the spinach wilts. While you are doing this, fry the eggs in a little oil to your liking. Pile the noodles onto plates, top with the eggs and chilli, if using, and serve.

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Recipe from Good Food magazine, June 2019

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A star rating of 4.1 out of 5.17 ratings

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