Gingerlicious Noodles with Fried Egg & Peanuts
with Thai-style vegetables & fresh herbs
There is a new ingredient in your box! This Thai-style vegetable mix is a refreshing combination of pak choi, red onion, Chinese cabbage, bean sprouts and mangetout. It's perfect for stir-fries and super quick to prepare.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
110 g
Fresh udon noodles
(Contains: Gluten, Tarwe)
1 piece
Egg
(Contains: Ei)
1 piece
Garlic
5 g
Ginger paste
½ piece
Carrot
200 g
Thai-style vegetable mix with mangetout
5 g
Fresh flat leaf parsley & coriander
(May be present: Selderij)
10 g
Salted peanuts
(Contains: Pinda's May be present: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
20 g
Ginger stir-fry sauce
(Contains: Gluten, Sesamzaad, Soja)
5 milliliters
Sesame oil
(Contains: Sesamzaad)
Not included in your delivery
1 tablespoon
Sunflower oil
1 teaspoon
Honey [or plant-based alternative]
to taste
[Reduced salt] soy sauce
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Crush or mince the garlic.
- Grate the carrot.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Stir-fry the vegetable mix with the carrot, ginger paste and garlic for 6 - 8 minutes.
- Heat another drizzle of sunflower oil in a frying pan and fry the egg as preferred. Season to taste with salt and pepper.
- Transfer the noodles to the wok, then add the ginger stir-fry sauce and the honey.
- Toss well to combine.
- Roughly chop the peanuts.
- Finely chop the fresh herbs.
- Season the stir-fry with soy sauce and/or sambal as preferred.
- Serve the stir-fry on plates and top with the egg.
- Garnish with the peanuts and the fresh herbs.
- Drizzle with the sesame oil to finish.
