Photo by Zoshua Colah on Unsplash
Asian Sesame Noodle Bowl with Poached Egg & Edamame
Egg noodles and simmered edamame served in sesame soy rice vinegar dressing, topped with a poached egg.
- 150 g egg noodles
- 150 g frozen edamame
- 2 whole large eggs
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 8 g honey
- 8 g fresh ginger
- 1 whole garlic clove
- 60 g spring onions
- 15 g sesame seeds
- 1 tsp sriracha
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Bring a large pot of salted water to boil; cook egg noodles according to packet instructions, drain and set aside.
- Step 2
In the same pot, add edamame and simmer for 3–4 minutes until tender, drain and set aside.
- Step 3
Grate ginger and mince garlic; slice spring onions into 2cm pieces.
- Step 4
In a small bowl, whisk sesame oil, soy sauce, rice vinegar, honey, ginger, garlic, and sriracha to make dressing.
- Step 5
Bring a shallow pan of water to a gentle simmer; crack eggs into the water and poach for 3–4 minutes until whites set but yolks remain runny.
- Step 6
Divide cooked noodles between two bowls.
- Step 7
Top each bowl with edamame, a poached egg, and spring onions.
- Step 8
Pour dressing over each bowl and sprinkle with sesame seeds.
- Step 9
Serve immediately while egg yolk is still warm.
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