Calories per serving: 587 kcal
Calories per 100g: 246 kcal
1 tbsp Peanut Buter
1 tbsp grated ginger
1 tbsp Soy Sauce
1 tsp Lemon Juice
1/2 tsp sesame oil (optional)
1 tsp Sesame Seeds
1 Soft-Boiled Egg
Boil the noodles according to package instructions. Meanwhile grate the ginger and mix it together with the peanut butter, soy sace, lemon juice and sesame oil. The sauce might not mix in very well, don’t worry about this. Once the water has been drained, add the noodles back into the pot, add the sauce and heat through until the sauce well incoperated and covers the noodles.
Top the noodles with an egg, some corn and a few sesame seeds.
Store for up to 3 days in an airtight container in the fridge.
To make this recipe gluten free, use rice noodles and tamari, a gluten free alternative to soy sauce, which you should be able to find at your local asian store.
For a vegan option, make sure to use egg-free noodles and why not try topping them with some (smoked) tofu or canned beans that have been drained and rinsed.
The toppings in this recipe are just a suggestion, so feel free to use any kind of vegetables and proteins you have at home. This is also a great way to use up leftover vegetable for example.