Noodles with Peanut Sauce and a Crispy Egg

Directions

1. Prepare the noodles: Bring a large pot of water to a boil. Add noodles and cook following package directions. Drain and set aside. 

2. 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.  

3. 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. 

4. 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. 

Ingredients

• 8 oz. whole wheat udon noodles
• 1/4 cup salt-free, creamy, natural peanut butter
• 1 tsp. grated fresh ginger
• 2 Tbsp. low-sodium soy sauce
• 2 Tbsp. fresh lime juice
• 1 Tbsp. avocado oil
• 4 large eggs
• 2 medium carrots, shredded with a peeler
• 1/2 cup each chopped fresh mint, cilantro, and basil, for garnishing
• 1 Tbsp. chopped, roasted peanuts