Today was one of those days where you don’t have a clue of what to make for dinner, moreover when you’re on diet and you’ve got a family to feed. Since I had some broccoli, some carrots and a parsnip sitting in the fridge I thought I could make a noodle soup with eggs and veggies.
Well, I guess I was right, because it was devoured within seconds and moreover they criticized me for the small portion I’ve served.
I am a lucky mom as I’ve mentioned previosly on this blog because my family eats almost everything and they enjoy eating this kind of cuisine.
Cooking time: 20 minutes
- 3 eggs
- 4-5 florets of broccoli and some broccoli sprouts
- 3 nests of dried quick cooking noodles
- 1 carrot (sliced)
- 1 parsnip sliced into strips
- 1 tbsp. Rice vinegar (or apple vinegar)
- 2 tbsp. Soy sauce
- 2 tsp. Sesame oil
- 2 cm grated fresh ginger
- 3 cloves of garlic (grated)
Optional: toasted sesame seeds and Sriracha sauce
- Combine the last 5 ingredients in a smal bowl and set aside.
- In the mean time toss the broccoli, carrots and noodles in a pot with boiling water and let it simmer for about 6 minutes. Add the parsnip after first 4 minutes because we do not want it to be overcooked
- Put a shallow pan in low heat and add the seasonings (the bowl that we set aside in Step 1)
- Drain the noodles and veggies, preserving 1 cup of the cooking liquid and toss them to the pan with the seasonings. Add the cooking liquid and stir to combine.
- Let the noodles cook on low for an additional minute and turn off the heat.
- Fry the eggs in a pan with olive oil until brown to the edges yolks still runny.
- Divide the noodles among 3 serving plates, add 1 egg on top and sprinkle with some toasted sesame seeds and a drizzle of sriracha.