Noodles With Peanut Sauce and a Crispy Egg

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

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.