Egg & Noodle Bowl

  • 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

  1. 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.
  2. Leave to cool in a pan of cold water whilst you prep the noodles.
  3. 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. 
  4. Stir in the noodles ’til they’re submerged, switch off the heat and set aside, whilst you shell the eggs.
  5. Tap the egg shells all over and gently peel away the shell. Cut each in half.
  6. 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!

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