- 2 nests wholemeal noodles (100g)
- 1 tbsp rapeseed oil, plus a drop extra for frying
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 30g ginger, cut into matchsticks
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 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
One of the best-loved and most delicious fermented foods, miso is a Japanese flavouring made by…
- 160g beansprouts
The two most common beansprouts are the green-capped mung bean…
- 100g frozen peas, defrosted
- 160g baby spinach
- 2 large eggs
- 1 red chilli, deseeded and chopped (optional)
Put the noodles in a bowl and cover with boiling water. Set aside to soften.
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.
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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