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