Fried udon noodles with egg
with sweet and sour cucumber
Allergens:
Soy
•Wheat
•Gluten
•Egg
•Peanuts
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
½ sachet(s)
East Asian-style sauce
(Contains Soy, Wheat)
220 g
Fresh udon noodles
(Contains Gluten, Wheat)
150 g
Pre-cut carrot & onion
2 piece
Egg
(Contains Egg)
½ sachet(s)
Sweet chili sauce
½ piece
[Persian] cucumber
20 g
Salted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
½ sachet(s)
Nasi-bami spice mix
5 g
Fresh coriander
(May be present Celery)
Not included in your delivery
½ tablespoon
Sunflower oil
½ tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
1 tablespoon
White wine vinegar
½ tablespoon
Honey [or plant-based alternative]
Nutrition Values
Energy (kJ)3127 kJ
Calories747 kcal
Fat27.9 g
Saturated Fat5.5 g
Carbohydrate87.6 g
Sugar23.1 g
Dietary Fiber11.5 g
Protein33.5 g
Salt3.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Wok or sautépan with lid
•Salad Bowl
•Bowl
•Tall-Sided Pan
Cooking Steps
1
- In a deep frying pan with lid, heat a drizzle of sunflower oil and add the onion and carrot and half of the nasi-bami seasoning mix. Bake for 10-12 minutes on medium heat, covered.
- Slice the cucumber.
- In a salad bowl mix the white wine vinegar with the honey. Add the cucumber slices, mix well and season to taste with salt and pepper. Set aside and stir once in a while preparing the rest of the recipe.
2
- In a bowl crack the eggs (*) and stir, season with the rest of the bami-nasi seasoning mix and salt and pepper.
- Heat a drizzle of sunflower oil in a frying pan and pour in the eggs so as to fry 1 omelette for every 2 people.
Tip: If you want to save time or prefer to 'hide' the eggs, you can also add the eggs in the next step and bake them with the noodles and vegetables.
3
- Add the udon noodles directly to the carrot and onion with the soy sauce and the East Asian-style sauce. Mix everything through and season to taste with salt and pepper. Add a little sunflower oil if the noodles seem to dry.
- Cut the omelette(s) into strips.
- Chop the peanuts.
- Roughly chop the coriander leaves and stems.
4
- Serve the noodles and vegetables in deep plates.
- Serve the omelette strips on top.
- Top with the chopped peanuts.
- Add the coriander and sweet chilli sauce for those who want a little extra kick.(*)
- Serve the cucumber on the side.
If you'd like the noodles to be spicier, add sambal or sriracha as preferred (if you have it).