with Jammy Soft-Boiled Eggs
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Coconut milk (coconut extract, water) • Limes • Sugar snap peas • Grade A egg • Ramen noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Red curry paste (ginger, water, garlic, onion, sugar, soy oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Cilantro • Thai spice blend (salt, spices (including mustard) and herbs, sugars (sugar, corn syrup solids), dehydrated vegetables (onion, garlic), corn starch, coconut powder (coconut milk, maltodextrin, sodium caseinate (milk)), lemon juice powder (corn syrup solids, concentrated lemon juice, lemon oil, silicon dioxide), coconut oil, yeast extract, silicon dioxide) (mustard, milk).
Allergens
Utensils
Tags
Tofu
1 unit(s)
Egg
2 unit(s)
Ramen Noodles
100 g
Sugar Snap Peas
113 g
Lime
2 unit(s)
Cilantro
7 g
Coconut Milk
1 unit(s)
Red Curry Paste
4 tbsp
Miso Broth Concentrate
1 unit(s)
Peanut Butter
1 unit(s)
Soy Sauce
2 tbsp
Thai Spice Blend
7 g
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, to a small pot, add 3 cups (6 cups) warm water. Bring to a boil over high. Preheat the oven to 450°F.
- Wash and dry all produce.
- Reduce heat to medium-high.
- Using a spoon, lower eggs into the boiling water. 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 peel.
- Peel, then halve eggs. Season with salt and pepper.
- Meanwhile, pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes. Season with salt, pepper and half the Thai Spice Blend.
- To a parchment-lined baking sheet, add the tofu and 1 tbsp (2 tbsp) oil.
- Roast in the middle of the oven for 8-10 min, stirring halfway through, until golden.
- While the tofu roasts, trim snap peas.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Roughly chop cilantro.
- Heat a large pot over medium-high.
- When hot, add curry paste, broth concentrate, coconut milk, soy sauce, peanut butter, remaining Thai Spice Blend and 2 1/2 cups (5 cups) water. Cook for 3-5 min, stirring often, until peanut butter melts and broth thickens.
- To the same pot, add snap peas, tofu and ramen noodles. Cook uncovered for 1- 2 min, until noodles and veggies are tender.
- Remove from heat, then stir in 1 tsp (2 tsp) lime zest and 1 tbsp (2 tbsp) lime juice.
- Divide ramen between bowls.
- Top with eggs.
- Sprinkle cilantro over top.
- Squeeze a lime wedge over top, if you like.
820
kcal
Calories
49
g
Fat
22
g
Saturated Fat
60
g
Carbohydrate
12
g
Sugar
8
g
Dietary Fiber
35
g
Protein
195
mg
Cholesterol
1700
mg
Sodium
0.1
g
Trans Fat
750
mg
Potassium
700
mg
Calcium
8.5
mg
Iron
with Lemon Potatoes and Greek-Style Salad
