Egg & Noodle Bowl
- Serves: 4
- Prep: 5 mins
- Cook: 10 mins
These noodles topped with boiled eggs are one of Ellie Taylor's favourite ways to get the family eating vegetables. A quick, nutritious, wholesome option for lunch or dinner.
Ingredients
6 medium British Lion eggs
1 tbsp miso paste
2.5cm piece root ginger, grated
1 clove garlic, peeled and grated
125g frozen peas
125g broccoli florets
2 carrots, peeled, halved and finely sliced
150g medium egg noodles
to serve: sesame seeds and soy sauce
Method
- Place the eggs in a small pan and cover with cold water. Bring to the boil and when boiling pop the timer on for 3 1/2 mins. Then whip them off the heat, drain and rinse in cold water.
- Leave to cool in a pan of cold water whilst you prep the noodles.
- In a large pan, pour 800ml boiling water from the kettle, whisk in the miso paste then add the ginger, garlic and vegetables and bring to the boil, simmer for 2 mins.
- Stir in the noodles ’til they’re submerged, switch off the heat and set aside, whilst you shell the eggs.
- Tap the egg shells all over and gently peel away the shell. Cut each in half.
- Divide the hot noodles soup between bowls, add three half eggs to each and finish with a little soy sauce and sprinkle of sesame - delicious dinner done!