Miso noodles with fried eggs

 

Ingredients

• 2 nests wholemeal noodles (100g)
• 1 tbsp rapeseed oil, plus a drop extra for frying
• 30g ginger, cut into matchsticks
• 1 green pepper, deseeded and cut into strips
• 2 leeks (165g), thinly sliced
• 3 large garlic cloves, finely grated
• 1 tsp smoked paprika
• 1 tbsp brown miso
• 160g beansprouts
• 100g frozen peas, defrosted
• 160g baby spinach
• 2 large eggs
• 1 red chilli, deseeded and chopped (optional)

Directions

• Put the noodles in a bowl and cover with boiling water. Set aside to soften.

• Meanwhile, heat the oil in a wok and stir-fry the ginger, pepper and leek for a few mins until softened. Add the garlic and paprika and cook for 1 min more. Drain the noodles, reserve 2 tbsp of the water and mix with the miso.

• Add the drained noodles, miso liquid, beansprouts, peas and spinach to the wok and toss over a high heat until the spinach wilts. While you are doing this, fry the eggs in a little oil to your liking. Pile the noodles onto plates, top with the eggs and chilli, if using, and serve.