Put-an-egg-on-it Miso Peanut Noodles
Courtesy of Peanut Bureau of Canada
Ingredients
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
5 oz (150 g) fresh Asian chow mein egg noodles (about ⅓ of a 454 g/16 oz pkg)
¼ cup (60 mL) chopped cilantro
2 eggs
Garnish
Coarsely chopped peanuts
Further informations
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.
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
Directions
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1
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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2
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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3
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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4
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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5
Divide noodles into 2 bowls. Top each with an egg, then peanuts, and additional hot chili sauce and cilantro, if desired.
