Noodles with Peanut Sauce and a Crispy Egg

Number of Servings: 4

Serving Size: 1/4 of recipe

Preparation Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Credit: This recipe was developed for the Egg Nutrition Center by Sara Haas, RDN, LDN.

Ingredients

• 8 oz.whole wheat udon noodles
• ¼ 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 eggs
• 2 medium carrots, shredded with peeler
• ½ cup each chopped fresh mint, cilantro and basil, for garnishing
• 1 Tbsp. chopped roasted peanuts

Preparation 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.

Note: The USDA recommends cooking eggs until the yolk and whites are firm.

Nutrition Facts:

Calories 420

Total Fat 19 g

Saturated Fat 3.5 g

Trans Fat 0 g

Polyunsaturated Fat 1.5 g

Monounsaturated Fat 5 g

Cholesterol 185 mg

Sodium 500 g

Total Carbohydrates 46 g

Fiber 3 g

Sugars 3 g

Added Sugars 0 tsp

Protein 20 g