Put-an-egg-on-it Miso Peanut Noodles
Eggs aren’t just for breakfast! This filling must-make meal features eggs on a bed of delicious miso peanut noodles, topped with bok choy, green onions and peanuts. More great recipes can be found at www.peanutbureau.ca.
Ingredients
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¼ cup(60 mL) peanut butter
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1 tbsp(15 mL) lime juice
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1 tbsp(15 mL) miso paste
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1 tsp(5 mL) soy sauce
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1 tbsp(15 mL) Asian hot chili sauce
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2 tbsp(30 mL) water
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1 tbsp(15 mL) peanut oil
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6baby bok choy, cut in half
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2green onions, thinly sliced diagonally
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5 oz(150 g) fresh Asian chow mein egg noodles (about ⅓ of a 454 g/16 oz pkg)
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¼ cup(60 mL) chopped cilantro
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2eggs
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Garnish
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Coarsely chopped peanuts
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Instructions
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Bring a large pot of salted water to a boil. In a small bowl, stir peanut butter with lime juice, miso paste, soy sauce, chili sauce and water until blended.
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Heat oil in a large non-stick frying pan over medium-high heat. Add bok choy and green onions. Sauté just until tender, about 2 minutes. Add noodles to boiling water and cook according to package directions, about 1 minute. Reserve ½ cup (125 mL) of noodle water before draining noodles.
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Stir noodles, peanut sauce, cilantro, a pinch of salt and half the noodle water into bok choy mixture. If noodles seem too dry, add more noodle water by tablespoon.
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Push hot noodles to one side of pan and reduce heat to medium. Crack eggs into pan. Cook 2 to 3 minutes for runny eggs. Flip and cook 1 more minute for slightly firmer eggs.
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Divide noodles into 2 bowls. Top each with an egg, then peanuts, and additional hot chili sauce and cilantro, if desired.
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Notes
Per serving: 600 calories, 29 g fat (5 g saturated fat, 0.1 g trans fat), 185 mg cholesterol, 720 mg sodium, 67 g carbohydrate, 6 g fibre, 9 g sugars, 23 g protein