Ponzu-Peanut Noodles with Fried Egg
with crispy onions & stir-fried vegetables- Tarwe
- Gluten
- Ei
- Sesamzaad
- Soja
- Zwaveldioxide en sulfiet
- Pinda's
- Pinda's
- Sesamzaad
- Gluten
- Noten
- May contain traces of allergens
Ponzu gets its name from the now-obsolete Dutch word "pons" (meaning "punch", or a type of fruity beverage) and the Japanese "su", meaning "vinegar". A good reflection of this sauce's tangy and somewhat sour flavour!
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: Soja, Gluten, Tarwe)
½ piece
Lime
15 g
Crispy fried onions
(Contains: Pinda's, Sesamzaad, Gluten, Noten, May contain traces of allergens, Tarwe, Gluten)
½ piece
Persian cucumber
15 g
Ponzu
(Contains: Gluten, Zwaveldioxide en sulfiet, Tarwe, Soja)
1 tube
Peanut butter
(Contains: Noten, May contain traces of allergens, Pinda's)
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]
1 tablespoon
[Reduced salt] ketjap manis
to taste
Salt and pepper
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.
- Deseed and finely chop the chili pepper*.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. Fry the garlic with the chili pepper and 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 with the peanut butter, the East Asian-style sauce, the ketjap, the honey and the ponzu.
- Squeeze a quarter lime per person directly into the bowl.
- Transfer this sauce and some of the reserved cooking liquid 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.
