A quick, flavor-packed dish that beats takeout! These kimchi noodles are loaded with protein, fiber, and bold taste – perfect for a satisfying meal.

Instructions:

  • Bring a pot of water to a boil. Add the noodle nests and cook according to package directions until tender. Drain and set aside.

  • Gently place eggs into a saucepan of boiling water. Cook for 5 minutes for soft-boiled. Transfer to a bowl of ice water to stop cooking

  • Spread cashews on a small baking sheet. Roast in the oven at 350°F for about 5–7 minutes, until golden brown (watch carefully to avoid burning).

  • In a small bowl, stir together soy sauce, ginger, garlic, and honey.
  • Heat a large skillet or wok over high heat. Add sesame oil, then toss in bok choy, carrots, and mushrooms. Stir-fry for 3–4 minutes until slightly softened.

  • Add cooked noodles and sauce to the skillet. Toss everything together until well coated and heated through.

  • Divide noodles into two bowls. Top with roasted cashews, a spoonful of kimchi, half of a boiled egg, and a squeeze of lime juice.

Tips:

Swap in broccoli, snap peas, or snow peas if you prefer. For extra protein, toss in cooked chicken, shrimp or tofu.

Serves: 2
Time: 30 Minutes

What’s in a serving:

Calories: 428
Fat: 15g
Sugars: 13g
Salts: 3.4g

Ingredients:

  • 2 whole-wheat noodle nests (about 6 oz dry noodles)
  • 2 large eggs
  • ¼ cup unsalted cashews
  • 1 ½ tablespoons soy sauce
  • 1-inch piece fresh ginger, finely chopped (about 1 tablespoon)
  • 1 garlic clove, finely minced
  • 1 teaspoon honey
  • 1 teaspoon sesame oil
  • 3 ½ oz baby bok choy (about 1 cup, chopped)
  • 2 medium carrots, peeled into ribbons (about 1 cup)
  • 3 oz mushrooms, quartered (about 1 cup)
  • 5 oz kimchi (about ½ cup)
  • Juice of 1 lime