Instructions
Ingredients
Nutrition
1
In a medium bowl, whisk together the sesame oil, soy sauce, maple syrup, sriracha, ginger, rice wine vinegar, water, lime juice and peanut butter until smooth. If the sauce is too thick, add water 1 tablespoon at a time until it reaches a pourable consistency.
Ginger1 tsp (5.5 g)
Sriracha1 tbsp (15 ml)
Maple Syrup2 tsp (10 ml)
Sesame Oil1 tbsp (15 ml)
Soy Sauce1 tsp (5 ml)
Lime1
Peanut Butter2 tbsp (32.4 g)
Rice Wine Vinegar2 tbsp (30 ml)
Water2 tbsp (30 ml)
2
Cook the konjac noodles according to the packet instructions. Drain, rinse under cold water and toss with the peanut sauce.
Konjac Noodles200 g
3
Boil the eggs for 7 minutes for set whites and slightly soft yolks, or cook them to your preference. Cool briefly, peel and halve.
Eggs4
4
Divide the noodles between two bowls. Top with the halved eggs, avocado, carrot, spring onions, coriander, sesame seeds, crispy chilli oil, remaining sriracha and peanuts. Serve immediately.
Peanuts1 tbsp (9.75 g)
Sriracha1 tbsp (15 ml)
Crispy Chilli Oil2 tbsp (30 ml)
Sesame Seeds1 tbsp (9 g)
Coriander1/4 cups (15 g)
Carrot1
Avocado1
Spring onion1
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