Speedy Miso Noodles with Soft Boiled Egg

A quick vegetarian stir-fry featuring miso-seasoned noodles, fresh vegetables, and a perfectly soft-boiled egg for a filling meal.

Vegetarian Healthy Quick Noodles Miso

Estimated Nutrition

Calories

445.6

kcal / serving

445.6 kcal total

Carbs

48.6g

per serving

48.6 g total

Fat

19.8g

per serving

19.8 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Brown Miso Paste

Light Soy Sauce

Dairy

piece

Egg

Free-range

GrainsCereals

100

Egg Noodles

Cooked

NutsSeeds

0.5

clove

Garlic

Grated

pinch

Chili Flakes

Additional for garnish

pinch

Sea Salt

To taste

pinch

Black Pepper

Freshly ground to taste

OilsFats

Groundnut Oil

For stir-frying

Vegetables

Chestnut Mushroom

Sliced

2.5

Ginger

Grated

piece

Spring Onion

Sliced

handful

Beansprout

Method

Season noodles and serve in a bowl topped with the halved egg and chilli flakes.

Drain the egg, cool in cold water, and peel carefully.

Boil a small pan of water and cook the egg for 6 minutes.

Heat groundnut oil in a wok and stir-fry mushrooms for 2 minutes.

Stir in miso, soy sauce, and noodles and cook for 1 additional minute.

Add ginger, garlic, chilli, spring onions, and beansprouts and fry for 1 minute.