Dinner - Lunch
Noodles with Peanut Sauce and a Crispy Egg
Whole wheat udon noodles are the perfect base for this flavorful peanut sauce. Topped with a crispy egg for added protein, this nutrient-dense, filling meal is delicious for dinner or meal-prepped for a weekday lunch.
Yields 4 Servings
Prep + Chill Time
10 mins
Cook Time
10 mins
Total Time
20 mins
The creamy peanut sauce, made with a blend of rich peanut butter, soy sauce, lime juice, and a hint of ginger, coats each strand of udon, infusing it with an irresistible taste. To add some crunch and color, consider tossing in a handful of fresh vegetables like thinly sliced bell peppers, carrots, or snow peas.
For the crispy egg, simply fry it in a bit of oil until the edges are golden and crunchy, while the yolk remains delectably runny. This not only enhances the dish's texture but also adds a luscious richness when mixed with the noodles.
Garnish the final dish with a sprinkle of chopped peanuts, fresh cilantro, and a dash of sesame seeds for an extra layer of flavor and visual appeal. Whether you're enjoying it warm or cold, this dish is sure to satisfy your taste buds and leave you feeling nourished and energized.
Ingredients
- 8 oz. whole wheat udon noodles
- 1/4 cup salt-free, creamy, natural peanut butter
- 1 tsp grated fresh ginger
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp fresh lime juice
- 1 Tbsp avocado oil
- 4 Large Rosemary Farm Eggs
- 2 medium carrots, shredded
- 1/2 cup each chopped fresh mint, cilantro, and basil, for serving
- 1 Tbsp chopped roasted peanuts
Instructions
- Prepare the noodles: Bring a large pot of water to a boil. Add noodles and cook following package directions. Drain and set aside.
- Make the sauce: Whisk the peanut butter, ginger, soy sauce, and lime juice together in a large bowl. Add water by the tablespoonful until mixture is thinned to desired consistency. Add drained pasta along with carrots, peanuts and fresh herbs and toss to coat.
- Cook the eggs: Heat the oil in a large nonstick skillet over medium heat. Add the eggs, one at a time, and cook 1 minute. Cover with a lid and cook until whites are set and edges are crisp, about 3 to 4 minutes.
- For serving: Portion noodles into bowls and top each with a fried egg. Garnish with additional herbs, if desired, and chopped peanuts.
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