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Sweet & Sticky Noodles with Fried Egg & Gomashio

Name: Sweet & Sticky Noodles with Fried Egg & Gomashio with mangetout, East Asian-style sauce & lime
Total time: 15 min
Yield: 2
Cuisine: Japanese
Ingredients: 100 g Wholewheat noodles; 1 piece Garlic; 1 bunch Scallions; 1 piece Carrot; 100 g Mangetout; 1 piece Bell pepper; 50 g Beansprouts; 70 g East Asian-style sauce; 10 g Ginger paste; 20 milliliters Soy sauce; 1 piece Lime; 2 piece Egg; 1 sachet(s) Gomashio; 2 tablespoon Sunflower oil; 1 tablespoon [Reduced salt] ketjap manis; to taste Salt and pepper

with mangetout, East Asian-style sauce & lime

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Bean sprouts are young, tender sprouts from beans. They’re crunchy and mild in flavour, as well as rich in vitamins and minerals!

Tags:

Veggie

Allergens:

Tarwe

•Gluten

•Soja

•Ei

•Sesamzaad

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

50 g

Wholewheat noodles

(Contains: Tarwe, Gluten)

½ piece

Garlic

½ bunch

Scallions

½ piece

Carrot

50 g

Mangetout

½ piece

Bell pepper

25 g

Beansprouts

35 g

East Asian-style sauce

(Contains: Tarwe, Gluten, Soja)

5 g

Ginger paste

10 milliliters

Soy sauce

(Contains: Tarwe, Gluten, Soja)

½ piece

Lime

1 piece

Egg

(Contains: Ei)

½ sachet(s)

Gomashio

(Contains: Sesamzaad)

Not included in your delivery

1 tablespoon

Sunflower oil

½ tablespoon

[Reduced salt] ketjap manis

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2426 kJ

Calories580 kcal

Fat21.1 g

Saturated Fat3.2 g

Carbohydrate75.8 g

Sugar25.9 g

Dietary Fiber12.2 g

Protein20.7 g

Salt4.1 g

Potassium562.2 mg

Calcium88.4 mg

Iron0.8 mg

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

•Pan

•Wok or sautépan

•Tall-Sided Pan

Cooking Steps

Boil plenty of water in a pot or saucepan.
Cut the bell pepper into strips. Crush or mince the garlic. Finely chop the scallions and separate the white part from the greens.
Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. Fry the garlic, the mangetout and the white part of the scallions for 1 - 2 minutes.
Add the bell pepper and fry for 3 - 4 minutes. Season to taste with salt and pepper.

In the meantime, slice the carrot into thin crescents.
Boil the noodles and the carrot for 4 minutes. Add the beansprouts and boil for 1 more minute, then drain and set aside.
Heat a drizzle of sunflower oil in another frying pan over medium-high heat and fry the egg.
Meanwhile, quarter the lime.

To the vegetables, add the East Asian-style sauce, the ginger paste, the ketjap, the soy sauce and the juice of a quarter lime per person (see Tip).
Add the noodles, the beansprouts and the carrots and toss well to combine.

Health Tip: if you're watching your salt intake, use just half of the soy sauce and then add more later as preferred when serving.