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.
- Cooking time: 10 minutes
- Makes: 2 servings
|¼ cup (60 mL) peanut butter|
|1 tbsp (15 mL) lime juice|
|1 tbsp (15 mL) miso paste|
|1 tsp (5 mL) soy sauce|
|1 tbsp (15 mL) Asian hot chili sauce|
|2 tbsp (30 mL) water|
|1 tbsp (15 mL) peanut oil|
|6 baby bok choy, cut in half|
|2 green onions, thinly sliced diagonally|
|2 5 oz (150 g) (about ⅓ of a 454 g/16 oz pkg) fresh Asian chow mein egg noodles|
|¼ cup (60 mL) chopped cilantro|
|Coarsely chopped peanuts|
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.
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. 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.
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.
Divide noodles into 2 bowls. Top each with an egg, then peanuts, and additional hot chili sauce and cilantro, if desired.
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