Miso noodles with fried eggs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 nests wholemeal noodles(100g)
- 1 tbsp rapeseed oilplus a drop extra for frying
- 30g gingercut into matchsticks
- 1 green pepperdeseeded and cut into strips
- 2 leeks(165g), thinly sliced
- 3 large garlic clovesfinely grated
- 1 tsp smoked paprika
- 1 tbsp brown miso
- 160g beansprouts
- 100g frozen peasdefrosted
- 160g baby spinach
- 2 large eggs
- 1 red chillideseeded and chopped (optional)
Nutrition: per serving
- kcal509
- fat19g
- saturates3g
- carbs52g
- sugars10g
- fibre13g
- protein25ghigh
- salt1.3g
Method
step 1
Put the noodles in a bowl and cover with boiling water. Set aside to soften.
step 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.
step 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.
