Ingredients
| Whole wheat udon noodles |
8 oz
|
| Salt-free, creamy, natural peanut butter |
1/4 cup
|
| Grated fresh ginger |
1 tsp
|
| Low-sodium soy sauce |
2 tbsp
|
| Fresh lime juice |
2 tbsp
|
| Avocado oil |
1 tbsp
|
| Large eggs |
4
|
| Medium carrots, shredded with a peeler |
2
|
| Chopped fresh mint, cilantro, and basil, for garnishing |
1/2 cup each
|
| Chopped, roasted peanuts |
1 tbsp
|
Directions
- Prepare the noodles: BRING a large pot of water to a boil. ADD noodles and COOK following package directions. DRAIN and SET ASIDE.
- Make the sauce: WHISK the peanut butter, ginger, soy sauce, and lime juice together in a large bowl. ADD water by the tablespoonful until mixture is thinned to desired consistency. ADD drained pasta along with carrots, peanuts, and fresh herbs and TOSS to coat.
- Cook the eggs: HEAT the oil in a large nonstick skillet over medium heat. ADD the eggs, one at a time, and COOK 1 minute. COVER with a lid and COOK until whites are set and edges are crisp, about 3 to 4 minutes.
- For serving: PORTION noodles into bowls and TOP each with a fried egg. GARNISH with additional herbs, if desired, and chopped peanuts.
Note: The USDA recommends cooking eggs until the yolk and whites are firm.
Nutritional Info
Per Serving: 1/4th of Recipe
| Calories |
420
|
| Total Fat |
19 g
|
| Saturated Fat |
3.5 g
|
| Trans Fat |
0 g
|
| Polyunsaturated Fat |
1.5 g
|
| Monounsaturated Fat |
5 g
|
| Cholesterol |
185 mg
|
| Sodium |
500 mg
|
| Carbohydrates |
46 g
|
| Fiber |
3 g
|
| Sugar |
3 g
|
| Added Sugars |
0 g
|
| Protein |
20 g
|