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A bowl of wholemeal noodles with vegetables and fried eggs

Miso noodles with fried eggs

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A star rating of 4.5 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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
Nutrition: per serving
NutrientUnit
kcal509
fat19g
saturates3g
carbs52g
sugars10g
fibre13g
protein25g
salt1.3g
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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)

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.

RECIPE TIPS
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Goes well with

Recipe from Good Food magazine, June 2019

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A star rating of 4.5 out of 5.9 ratings
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