Sweet & Sticky Noodles with Fried Egg & Gomashio
with mangetout, East Asian-style sauce & lime
Eggs are a versatile topping for many Asian noodle dishes: they can be served poached, fried, or soft-boiled. They certainly make for a more satisfying and complete dish!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
50 g
Wholewheat noodles
(Contains Wheat, Gluten)
20 g
Pre-cut onion & garlic
½ piece
Carrot
50 g
Mangetout
½ piece
Bell pepper
35 g
East Asian-style sauce
(Contains Soy, Wheat)
5 g
Ginger paste
10 milliliters
Soy sauce
(Contains Soy, Wheat)
½ piece
Lime
1 piece
Egg
(Contains Egg)
½ sachet(s)
Gomashio
(Contains Sesame)
Not included in your delivery
1 tablespoon
Sunflower oil
½ tablespoon
[Reduced salt] ketjap manis
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan.
- Cut the bell pepper into strips.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. Fry the garlic and onion for 1 - 2 minutes.
- Add the mangetout and the bell pepper, then fry for another 3 - 4 minutes. Season to taste with salt and pepper.
- In the meantime, slice the carrot into thin crescents.
- Boil the noodles and the carrot for 4 - 5 minutes, then drain and set aside.
- Heat a drizzle of sunflower oil in another frying pan over medium-high heat and fry the egg.
- Meanwhile, quarter the lime.
- To the vegetables, add the East Asian-style sauce, the ginger paste, the ketjap, the soy sauce and the juice of a quarter lime per person (see Tip).
- Add the noodles and the carrots and toss well to combine.
Health Tip: if you're watching your salt intake, use just half of the soy sauce and then add more later as preferred when serving.
- Serve the noodles in bowls and top with the fried egg.
- Garnish with the gomashio.
- Serve with the rest of the lime wedges.