made with quick marinades
Ingredients: Ramen noodles (wheat) (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Grade A egg • Soy sauce-mirin blend (soy) (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) • Tahini sauce (soy, sesame) (water, tahini (sesame), modified corn starch, sugar, vinegar, salt, concentrated lemon juice, vegetable oil, garlic, canola oil, spices, natural flavour, soy lecithin, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Peanut butter (peanut) (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Sesame oil • Rice vinegar (rice vinegar, sugar, salt).
Allergens
Tags
Egg
2 unit(s)
Ramen Noodles
200 g
Coleslaw Cabbage Mix
170 g
Soy Sauce Mirin Blend
4 tbsp
Tahini Sauce
2 tbsp
Ginger-Garlic Puree
2 tbsp
Chili-Garlic Sauce
1 tbsp
Sesame Oil
1 tbsp
Peanut Butter
1 unit(s)
Seasoned Rice Vinegar
1 tbsp
Sugar
1.5 tsp
Oil
0.5 tbsp
Salt
0.25 tsp
- Before starting, to a small pot, add 3 cups (6 cups) warm water. Bring to a boil over high. (NOTE: This is for your eggs.) Bring a large pot of salted water to a boil over high. (NOTE: This is for your noodles.)
- Wash and dry all produce.
- Once boiling, reduce heat to medium-high.
- Using a spoon, lower eggs into the boiling water one at a time. Cook for 7 min for a runny yolk, or 9 min for a set yolk.**
- Drain and rinse eggs under cold water for 30 sec, until cool enough to handle, then peel eggs.
- In a medium bowl, combine peeled eggs, chili-garlic sauce and half the soy sauce mirin blend. Set aside in the fridge to cool.
- Meanwhile, to the boiling water, add ramen noodles. Cook uncovered for 1-2 min, until tender.
- In a small bowl, reserve 2 tbsp (4 tbsp) noodle water.
- Drain noodles, then rinse under warm water. Return noodles to the same pot, off heat.
- In another medium bowl, whisk together half the vinegar, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt.
- Add coleslaw cabbage mix. Toss to coat.
- In a medium bowl, whisk together peanut butter, tahini sauce, ginger-garlic puree, remaining soy sauce mirin blend, 1 tsp (2 tsp) sugar, 1/8 tsp (1/4 tsp) salt and 1 tbsp (2 tbsp) reserved water.
- Stir in sesame oil and remaining vinegar.
- To the pot with noodles, add peanut butter-tahini mixture and reheat over medium. Cook for 1 min, stirring often, until sauce thickens slightly. Add cabbage coleslow mix, then toss to coat.
- Remove eggs from marinade and cut in half. Season with salt.
- Divide peanut noodles between bowls. Top with chili-soy eggs.
- Pour remaining marinade mixture over top of eggs.
640
kcal
Calories
24
g
Fat
4.5
g
Saturated Fat
80
g
Carbohydrate
14
g
Sugar
5
g
Dietary Fiber
22
g
Protein
195
mg
Cholesterol
1490
mg
Sodium
0.1
g
Trans Fat
400
mg
Potassium
150
mg
Calcium
5
mg
Iron
with Microwavable Dilly Potatoes
