Spicy Udon with Marinated Eggs
with hot honey peanuts, green beans & cucumber salad
The advantage of fresh udon noodles is that they're done in no time! They can be heated in the sauce, which helps them absorb all of the delicious flavours.
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
1 teaspoon
Fresh ginger
¼ piece
Red chili pepper
2 piece
Egg
(Contains: Ei)
10 g
Hot honey peanuts
(Contains: Pinda's May be present: Sesamzaad, Noten)
½ sachet(s)
Yellow curry spices
200 g
Fresh udon noodles
(Contains: Tarwe)
100 g
Green beans
½ piece
Cucumber
1 tube
Peanut butter
(Contains: Pinda's May be present: Noten)
10 milliliters
Soy sauce
(Contains: Tarwe, Soja, Gluten)
Not included in your delivery
½ tablespoon
White balsamic vinegar
1 tablespoon
Sunflower oil
1 tablespoon
[Reduced salt] ketjap manis
45 milliliters
Water for the sauce
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Boil plenty of water in a saucepan for the eggs. Finely grate the ginger. Deseed and finely chop the red chili pepper*. Boil the eggs for 6 - 8 minutes, then rinse under cold water. Peel the eggs and set aside.
*Take care, this ingredient is spicy! Use as preferred.
Finely chop a quarter of the spicy honeyed peanuts and transfer to a bowl. Add a third of the yellow curry spices and 0.5 tbsp water per person, then mix well to combine. Transfer the boiled eggs to the bowl and carefully mix until well-coated. Cover the bowl with plastic wrap and set aside, stirring occasionally.
Boil plenty of water in a pot or saucepan for the green beans. Discard the tips of the green beans and then cut into thirds. Slice the cucumber into crescents. In a salad bowl, combine the honey with the white balsamic vinegar. Add the cucumber and toss well to combine. Season to taste with salt and pepper, then set aside.
Boil the green beans for 3 - 4 minutes until al dente, then add the udon noodles and boil for 1 minute. Drain and set aside. Heat the sunflower oil in a wok or deep frying pan over medium-high heat. Fry the ginger with the chili pepper and the rest of the yellow curry spices for 1 - 2 minutes.
Add the peanut butter, soy sauce, ketjap and water (see pantry for amount). Turn the heat to high and mix well to combine. Add the green beans and the noodles and stir-fry over medium-high heat for 2 - 3 minutes (see Tip).
Tip: add more water as necessary if the sauce becomes too dry.
Serve the noodles and green beans on plates. Garnish with the rest of the honeyed peanuts and top with the curried eggs. Serve the cucumber salad alongside.
