- Prep Time
- 10 mins
- Total Time
- 20 mins
- Serves
- 4
Ingredients
- 4
- eggs
- 2 pkg
- instant noodles (chicken flavour)
- 85 g each
- 1/2 cup
- frozen peas
- 125 mL
- 1 tsp
- sesame oil
- 5 mL
- 1 1/2 cups
- shredded rotisserie chicken
- 375 mL
- 1 cup
- baby spinach
- 250 mL
- 1 cup
- matchstick carrots
- 250 mL
- 2
- green onions, thinly sliced
- 1/4 cup
- Compliments Fresh Cilantro sprigs
- 60 mL
Method
- Step 1
- Eggs can be prepared soft boiled or fried. To make soft boiled eggs, bring saucepan of water to a simmer over medium heat. Add eggs. Simmer 6 min. (about 7 min. if the eggs are cold). Drain. Run eggs under cold water to stop cooking before peeling. To make fried eggs, drizzle oil into skillet, crack in eggs, cover and cook over medium-low heat about 3 min., or until whites and edges of yolks are set. Set aside.
- Step 2
- Meanwhile, prepare noodles according to package directions (including flavour packets), adding frozen peas in last 2 min. of cooking. Stir in sesame oil.
- Step 3
- Divide noodles and broth into 4 large bowls. Arrange chicken, spinach, carrots, green onions and cilantro overtop. Halve soft boiled eggs, if using, and place on top. Or add fried eggs to bowls. Serve immediately.
Tips
For added umami, drizzle noodles with Sriracha or oyster sauce.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 380
- Fat:
- 15 g
- Saturated Fat:
- 6 g
- Carbs:
- 36 g
- Fibre:
- 4 g
- Sugar:
- 4 g
- Cholesterol:
- 240 mg
- Protein:
- 27 g
- Sodium:
- 890 mg
