Sweet Sesame Noodles & Fried Egg
with crispy onions, ponzu & stir-fried vegetables- Tarwe
- Gluten
- Ei
- Sesamzaad
- Soja
- Zwaveldioxide en sulfiet
- Pinda's
- Pinda's
- Sesamzaad
- Gluten
- Noten
- May contain traces of allergens
Did you know you can check how fresh your eggs are by placing them in a cup of water? If the egg sinks, it's fresh! If it floats, it's no longer good to consume. If you add salt to the water, this test will work even faster!
Ingredients
50 g
Wholewheat noodles
(Contains: Tarwe, Gluten)
200 g
Vegetable mix with mushrooms
½ piece
Garlic
1 piece
Egg
(Contains: Ei)
15 g
Tahini
(Contains: Sesamzaad)
20 g
East Asian-style sauce
(Contains: Tarwe, Gluten, Soja)
½ piece
Lime
15 g
Crispy fried onions
(Contains: Tarwe, Gluten May be present: Pinda's, Sesamzaad, Gluten, Noten)
½ piece
Persian cucumber
10 g
Ponzu
(Contains: Tarwe, Gluten, Soja, Zwaveldioxide en sulfiet)
1 tube
Peanut butter
(Contains: Pinda's May be present: Noten)
¼ piece
Red chili pepper
Not included in your delivery
½ piece
Low sodium vegetable stock cube
1 tablespoon
Sunflower oil
1 teaspoon
Honey [or plant-based alternative]
to taste
Sambal
to taste
Salt and pepper
1 tablespoon
[Reduced salt] ketjap manis
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan for the noodles and crumble in the stock cube (see pantry for amount).
- Crush or mince the garlic.
- Cut the top off of the red chili pepper*, then roll it in your hands so as to release the seeds. Allow the seeds to fall out as preferred, then slice into thin rings.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. Fry the garlic, chili pepper* with the vegetable mix for 4 - 6 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Boil the noodles for 3 - 4 minutes until al dente.
- Reserve some of the cooking liquid, then drain and return to the pot.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the egg.
- Quarter the lime.
- In a small bowl, combine the tahini, peanut butter with the East Asian-style sauce, ketjap, honey and the ponzu.
- Squeeze the juice of a quarter lime per person directly into the bowl.
- Transfer this sauce and some cooking liquid as preferred to the noodles, then toss well to combine. Season to taste with salt and pepper.
- Slice the cucumber into crescents.
- Serve the noodles on plates, topped with the vegetables and the egg.
- Garnish with the crispy onions.
- Serve the cucumber and the rest of the lime wedges alongside.
