Warm Noodle Salad with Soft-Boiled Eggs

Photography: Tango | Food Styling: Michael Linnington | Prop Styling: Caroline Simon

  • Total time 25 minutes
  • Portion size 4 servings


Miso Dressing:


In large pot of boiling salted water, cook noodles until al dente, about 10 minutes. Drain and rinse under cold water. Drain again and set aside.

Meanwhile, in separate saucepan, place eggs in single layer; pour in enough cold water to cover eggs by 1 inch. Cover and bring to boil. Remove from heat; cover and let stand for 5 minutes. Remove eggs from pan; place in bowl of cold water until cool. Peel and cut in half lengthwise; set aside.

Miso Dressing

In small bowl, whisk together oil, rice vinegar, miso paste, honey, ginger, garlic and sriracha. (Make-ahead: Can be covered and refrigerated for up to 1 week.)

In same pot used to cook noodles, blanch snow peas and edamame for 2 minutes; drain well. In large bowl, combine blanched vegetables, red pepper, radishes, green onions, cilantro and half of the dressing. Add reserved noodles and remaining dressing, mixing gently until noodles are coated. Sprinkle with sesame seeds and top with egg halves. Sprinkle with pepper.

Nutritional facts PER SERVING: about

  • Iron 5 mg
  • Fibre 4 g
  • Sodium 950 mg
  • Sugars 8 g
  • Protein 21 g
  • Calories 555
  • Total fat 28 g
  • Cholesterol 185 mg
  • Saturated fat 3 g
  • Total carbohydrate 62 g
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Lunch & Dinner

Warm Noodle Salad with Soft-Boiled Eggs