made with quick marinades
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 coleslaw 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
made with a food processor
with Cabbage, Carrots and Peanuts