MISO NOODLES WITH FRIED EGGS

Miso noodles with fried eggs image

This quick and healthy veggie dinner has a base of wholemeal noodles for a filling, fibre-rich supper. It's packed with 4 of your 5-a-day, plus vitamin C and iron too

Provided by Sara Buenfeld

Time 22m

Number Of Ingredients 13

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Ingredients

2 nests wholemeal noodles (100g)
1 tbsp rapeseed oil , plus a drop extra for frying
30g ginger , cut into matchsticks
1 green pepper , deseeded and cut into strips
2 leeks (165g), thinly sliced
3 large garlic cloves , finely grated
1 tsp smoked paprika
1 tbsp brown miso
160g beansprouts
100g frozen peas , defrosted
160g baby spinach
2 large eggs
1 red chilli , deseeded and chopped (optional)

Steps:

Put the noodles in a bowl and cover with boiling water. Set aside to soften.
Meanwhile, heat the oil in a wok and stir-fry the ginger, pepper and leek for a few mins until softened. Add the garlic and paprika and cook for 1 min more. Drain the noodles, reserve 2 tbsp of the water and mix with the miso.
Add the drained noodles, miso liquid, beansprouts, peas and spinach to the wok and toss over a high heat until the spinach wilts. While you are doing this, fry the eggs in a little oil to your liking. Pile the noodles onto plates, top with the eggs and chilli, if using, and serve.

Nutrition Facts : Calories 509 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 25 grams protein, Sodium 1.3 milligram of sodium