- Serves2
- CourseMain meal
- Prepare10 mins
- Cook10 mins
- Total time20 mins
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
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.
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.
Run the eggs under cold water, until cool enough to handle, then carefully peel.
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 |