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10 Minute Eggy Udon Noodles
How to make a super easy Udon Noodle bowl with eggs and vegetables, healthy and delicious!
Prep Time
10
minutes
mins
Cook Time
6
minutes
mins
Course:
Main Course
Cuisine:
American
Calories:
324
kcal
Author:
Karlynn Johnston
Ingredients
5
cups
of strong chicken broth
four
200 grams
packages of fresh Udon noodles
4
eggs
steamed veggies of your choice
shredded cheddar cheese
Instructions
Take 5 cups of strong chicken broth & bring to a boil.
Place the noodles into the pot and cook for 3-4 minutes.
Remove noodles and split between four bowls.
Using the broth (which should be boiling) poach 4 eggs (rich duck eggs are amazing and are what I used).
Use a slotted spoon to remove the eggs when eggs are slightly poached -the softer the better. They should just hold their form.
Place one egg on top of each bowl of noodles.
Garnish with chopped old, strong cheddar, leftover veggies (I used Easter dinner asparagus!) and then pour the hot broth over the top.
Nutrition
Calories:
324
kcal
|
Carbohydrates:
9
g
|
Protein:
27
g
|
Fat:
19
g
|
Saturated Fat:
5
g
|
Cholesterol:
654
mg
|
Sodium:
4598
mg
|
Potassium:
1182
mg
|
Sugar:
1
g
|
Vitamin A:
950
IU
|
Vitamin C:
82.3
mg
|
Calcium:
169
mg
|
Iron:
5.4
mg