Peanut Noodles with Cabbage and Carrot

• 4eggs
• 250gdried medium egg noodles
• 300gwhite cabbage, very finely shredded
• 2carrots, coarsely grated
• 4spring onions, finely sliced
• fine salt
• black pepper
• 4 tbspsmooth peanut butter
• 3 tbspsoy sauce
• 2 tbsprice vinegar
• 1lime, juiced
• 2garlic cloves, finely grated
• 20gginger, finely grated
• 1 tspsugar
• 1/2 tspchilli flakes (optional) (optional)

Method

1. 1Bring a large saucepan of water to the boil. While it heats, shred the cabbage as finely as you can and grate the carrots on the coarse side of a box grater; the finer the cabbage, the better it tangles with the noodles.
2. 2Lower the eggs into the boiling water and cook for 7 minutes until the whites are set and the yolks are still slightly soft in the middle, then lift out into a bowl of cold water. Keep the water boiling.
3. 3While the eggs cook, make the sauce. Whisk the peanut butter, soy sauce, rice vinegar, lime juice, garlic, ginger, sugar and chilli flakes if using in a large bowl with 4 tablespoons of hot water from the pan until smooth and pourable, like single cream. If it seizes, keep whisking and add a splash more water; it loosens again.
4. 4Salt the boiling water and cook the noodles for the time on the packet, adding the cabbage and carrots for the final minute so they soften but keep some bite. Scoop out a mug of the cooking water, then drain.
5. 5Tip the hot noodles and vegetables into the bowl of sauce with most of the spring onions and toss with tongs until every strand is coated. Add a little of the cooking water if the sauce clumps rather than clings.
6. 6Peel and halve the eggs. Pile the noodles into bowls, sit two egg halves on each, season the eggs with a pinch of salt and pepper and scatter over the last of the spring onions.

Per serving

kcal

485

protein

23.3g

fibre

6.8g

carbs

61.5g

fat

16.7g