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Veggie rainbow noodle salad

with a fried egg

Calories

:

653 kcal

Protein

:

23.8g protein

Total

:

10 minutes

Difficulty

:

Easy

Allergens:

Gluten
Tarwe
Soja
Pinda's
Ei
Sesamzaad
Selderij
May contain traces of allergens
Noten

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

200 g

Fresh udon noodles

(Contains: Gluten, Tarwe)

100 g

Rainbow slaw mix

25 g

Edamame

(Contains: Soja)

¼ piece

Cucumber

5 g

Fresh coriander

(May be present: Selderij)

½ tube

Peanut butter

(Contains: Pinda's May be present: Noten)

1 piece

Egg

(Contains: Ei)

½ sachet(s)

Black sesame seeds

(Contains: Sesamzaad)

20 g

East Asian-style sauce

(Contains: Gluten, Tarwe, Soja)

2.5 g

Ginger paste

Not included in your delivery

to taste

Salt and pepper

½ tablespoon

Sunflower oil

½ tablespoon

[Reduced salt] ketjap manis

½ tablespoon

[Plant-based] mayonnaise

Nutrition Values

Energy (kJ)2731 kJ

Calories653 kcal

Fat24.4 g

Saturated Fat4.3 g

Carbohydrate82.9 g

Sugar12.8 g

Dietary Fiber6.2 g

Protein23.8 g

Salt2.8 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

•Pan

•Tall-Sided Pan

•Large Salad Bowl

•Small Bowl

Cooking Steps

1

Boil plenty of water in a pot or saucepan and cook the udon noodles for 1 - 2 minutes until al dente, then drain and set aside.
Heat the sunflower oil in a frying pan and fry the eggs to your liking. Drizzle the ketjap on top when the egg is almost done.

2

In the meantime, dice the cucumber.
Roughly chop the coriander leaves and stems.
In a large saladbowl, mix the rainbow slaw mix with the mayonaise.

3

In a small bowl mix the sweet asian sauce with the peanut butter and the ginger puree. Season to taste with salt and pepper. See Tip

4

Add the cucumber and udon noodles to the rainbow slaw mix. Add the dressing right before serving and mix everything together.
Serve the noodle salad in bowls with the edamame beans on the side. Top with the egg, coriander and sesame seeds.

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