Waitrose and Partners
Gochujang & peanut butter udon with peas, greens & a six-minute egg

Gochujang & peanut butter udon with peas, greens & a six-minute egg

Use any sort of noodle you like in Elly Curshen's recipe, but chewy udon take some beating here. 

5 out of 5 stars(4) Rate this recipe
Vegetarian
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 1 head baby leaf greens, trimmed
  • 2 tbsp Cooks’ Ingredients Gochujang Chilli Paste
  • 2 tbsp Cooks’ Ingredients Light Soya Sauce
  • 1 tbsp maple syrup
  • 1 tbsp smooth peanut butter
  • 2 No.1 Longstock Gold eggs
  • 2 tsp Vegetable oil
  • 1 clove/s garlic, finely chopped or grated
  • 120g petits pois
  • ½ tsp sea salt flakes
  • 2 x 150g Amoy Straight to Wok Udon Thick Noodles
  • Toasted sesame oil, to serve
  • Black sesame seeds, to serve
  • Lime wedges, to serve

Method

  1. Wash the greens, shake off the excess water and cut into 2cm ribbons. Whisk the gochujang, soya, syrup, peanut butter and 2 tbsp water in a small bowl to combine. Boil a small pan of water and lower in your eggs. Set a timer for 6 minutes.

  2. Heat the vegetable oil in a wok or large frying pan over a medium-high heat. Add the garlic and cook until fragrant. Add the greens, petits pois and salt, then cook, tossing often, until wilted – for about 2 minutes. Add the sauce and noodles. Toss to combine and loosen the noodles, but don’t force the blocks to break up.

  3. Run the eggs under cold water, until cool enough to handle, then carefully peel.

  4. When the noodles are fully separated and hot, the peas are hot and the sauce is clinging to everything, divide between 2 bowls. Hold an egg over 1 bowl, carefully cut in ½ and place on the noodles. Repeat with the other egg. Drizzle with sesame oil, sprinkle with the sesame seeds and serve with wedges of lime.

Cook’s tip

This will make a low-medium spiced dish. If you want it spicier, double the gochujang in the sauce and/or drizzle the finished dish with sriracha chilli sauce. Swap the baby greens for sugar snap peas if liked, for a crunchy alternative.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,124kJ/ 506kcals

Fat

16g

Saturated Fat

3g

Carbohydrates

62g

Sugars

14g

Fibre

10g

Protein

23g

Salt

4.8g

Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars4 ratings

5 Stars

3

4 Stars

1

3 Stars

0

2 Stars

0

1 Stars

0