Kale & noodle goodness bowl with poached eggs

Kale & noodle goodness bowl with poached eggs

By
From
Pimp my noodles
Serves
2
Photographer
Jacqui Melville

Jam-packed with goodness, this combo can be pre-made and topped with the poached eggs when you are ready to go. For a more substantial meal, add some shredded poached chicken.

Ingredients

Quantity Ingredient
100g sesame noodles, cooked according to the packet instructions
dash of vinegar
2 very fresh medium eggs
100g tinned beluga lentils, drained and rinsed
30g kale, blanched
60g tenderstem broccoli, blanched
60g red cabbage, thinly sliced
100g butternut squash, roasted and thinly sliced
1 avocado, thinly sliced
sesame seeds, to serve

Dressing:

Quantity Ingredient
3 tablespoons tahini
1/2 lemon, juiced
3-4 tablespoons warm water

Method

  1. To make the dressing, combine all of the ingredients, adding a little more water if necessary, until it is a thick but pourable liquid.
  2. Add a small dash of vinegar to a pan of steadily simmering water. Crack the eggs individually into a ramekin or cup. Using a whisk, create a gentle whirlpool in the water to help the egg white wrap around the yolk. Slowly tip the first egg into the water. Cook for 3 minutes. Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon. Drain on kitchen paper. Repeat with the second egg.
  3. On 2 plates, arrange the lentils, all of the prepared vegetables, the noodles and the poached eggs, then drizzle with the dressing and sprinkle with sesame seeds.
Tags:
Asian
student
noodles
bowl food
easy
quick
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