Fiery Peanut Noodle Bowls with Jammy Eggs

Fiery Peanut Noodle Bowls with Jammy Eggs

A vibrant and satisfying gluten-free noodle bowl featuring tender rice noodles, crisp vegetables, a bold and spicy peanut sauce, and creamy jammy eggs for a gourmet touch. Perfect for a quick, flavorful weeknight meal.

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Ingredients

Instructions

  1. Bring a large pot of water to a rolling boil for the rice noodles. In a separate small saucepan, bring enough water to cover the eggs to a boil. Gently lower the 5 eggs into the boiling water using a spoon. Boil for exactly 6-7 minutes for jammy yolks. Immediately transfer eggs to an ice bath to stop cooking and cool them, then peel.
  2. While the eggs and water are boiling, prepare the peanut sauce: In a medium bowl, whisk together the 1/2 cup natural creamy peanut butter, 1/4 cup gluten-free tamari, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon honey, 1 tablespoon chili garlic sauce, 1 teaspoon freshly minced ginger, 2 cloves garlic, minced, and the juice of 1 lime until smooth. If the sauce is too thick, add a tablespoon or two of water until it reaches a desired consistency.
  3. Add the 8 ounces flat wide rice noodles to the pot of boiling water. Cook according to package directions, typically 3-5 minutes, until al dente. Drain the noodles and rinse thoroughly with cold water to prevent sticking, then set aside.
  4. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the 1 large red bell pepper, thinly sliced, and sauté for 2-3 minutes until slightly tender-crisp.
  5. Add the 1 cup frozen shelled edamame to the skillet and cook for another 1-2 minutes, stirring occasionally.
  6. Stir in the 3 cups fresh spinach, cooking until just wilted, about 1 minute. Season the vegetables with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
  7. Add the drained rice noodles and the prepared peanut sauce to the skillet with the vegetables. Toss everything together until the noodles are evenly coated with the sauce and heated through.
  8. Slice the peeled jammy eggs in half. Divide the noodle stir-fry among 5 bowls and top each serving with two egg halves. Garnish with 1/4 cup chopped fresh cilantro and 2 tablespoons dry roasted peanuts, if desired.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)