Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 800grams noodles, cooked per pack instructions
- 4 medium eggs, free range
- 2 cups miso, make as per pack instructions
- 160grams kale, stems removed
- 120grams bean sprouts
- 2 stalks spring onion
- 2tablespoons vinegar
- 1 small red chilli, sliced
- 1 small green chilli, sliced
- 1tablespoons sesame oil
Description
With smoky and sweet notes, this quick to cook Japanese noodle dish brings the umami.
Method
Step 1 of 5
Cook the noodles as per pack instructions and set to one side. Use the water from the noodles to mix with the miso paste and add extra water to get 500ml.
Step 2 of 5
Bring a pot of water to boil with the vinegar and stir the water so its whirling and then crack your eggs in.
Step 3 of 5
Allow the eggs to cook for 5 minutes and then remove from the water ensuring that the water is fully drained and set to one side.
Step 4 of 5
Bring a wok or large sauce to a medium heat with the sesame oil and fry the chillies, onion and beansprouts for 6 minutes while tossing.
Step 5 of 5
Add the kale and fry for a further minute. Add the miso and also the noodles and allow to cook for a further 5 minutes. Remove from the heat and serve with poached egg on top.
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