A bowl of wholemeal noodles with vegetables and fried eggs

Miso noodles with fried eggs

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(3 ratings)

Prep: 10 mins Cook: 12 mins


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

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal509
  • fat19g
  • saturates3g
  • carbs52g
  • sugars10g
  • fibre13g
  • protein25g
  • salt1.3g
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  • 2 nests wholemeal noodles (100g)
  • 1 tbsp rapeseed oil, plus a drop extra for frying
    Rapeseed oil

    Rapeseed oil

    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


    been sp-rowts

    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)


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

  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.

  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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