Noodle Nest from the 'Vogel Rok' with Marinated Eggs
with hot honey peanuts, green beans & cucumber salad
Bring fairytales to the dinner table Cook this magical recipe and win an unforgettable stay at the Efteling Wonder Hotel! When you order an Efteling recipe, you'll receive a board game placemat to complete the fairytale at the table and make dinner even more enchanting! Maximum one placemat per box each week (while stocks last). Check HelloFresh.nl/Efteling for more information regarding terms & conditions.
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
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: Gluten, Tarwe)
½ piece
Cucumber
1 tube
Peanut butter
(Contains: Pinda's May be present: Noten)
10 milliliters
Soy sauce
(Contains: Gluten, Tarwe, Soja)
100 g
Green beans
Not included in your delivery
½ tablespoon
White balsamic vinegar
½ 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 pot or saucepan.
- Finely grate the ginger.
- Boil the eggs for 6 - 8 minutes, then remove from the pot with a slotted spoon. Set aside the pot of hot water to use again in step 3.
- Rinse the eggs under cold water, then peel and set aside.
- Finely chop a quarter of the hot honey 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.
- Bring the pot of water back up to the boil 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 a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Fry the ginger with the rest of the yellow curry spices for 1 - 2 minutes.
- Add the peanut butter, the soy sauce, the ketjap and the water for the sauce.
- Increase 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 hot honey peanuts and top with the curried eggs.
- Serve the cucumber salad alongside.
