Whole wheat udon noodles are the perfect base for this flavorful peanut sauce. Topped with a crispy egg for added protein, this nutrient-dense, filling meal is delicious for dinner or meal-prepped for a weekday lunch.
This recipe was developed for the Egg Nutrition Center by Sara Haas, RDN, LDN.
Prepare the noodles: Bring a large pot of water to a boil. Add noodles and cook following package directions. Drain and set aside.
Make the sauce: Whisk the peanut butter, ginger, soy sauce, and lime juice together in a large bowl. Add water by the tablespoonful until mixture is thinned to desired consistency. Add drained pasta along with carrots, peanuts and fresh herbs and toss to coat.
Cook the eggs: Heat the oil in a large nonstick skillet over medium heat. Add the eggs, one at a time, and cook 1 minute. Cover with a lid and cook until whites are set and edges are crisp, about 3 to 4 minutes.
For serving: Portion noodles into bowls and top each with a fried egg. Garnish with additional herbs, if desired, and chopped peanuts.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
The USDA recommends cooking eggs until the yolk and whites are firm.