miso-noodles-with-fried-eggs

This quick and healthy veggie dinner has a base of wholemeal noodles for a filling, fibre-rich supper. It's packed with 4 of your 5-a-day, plus vitamin C and iron too.

Ingredient

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)

Direction

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.