Miso noodles with fried eggs

This quick and healthy veggie dinner has a base of wholemeal noodles for a filling, fibre-rich supper. It's packed with 4 of your 5-a-day, plus vitamin C and iron too

  • Prep:10 mins
    Cook:12 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 509
  • fat 19g
  • saturates 3g
  • carbs 52g
  • sugars 10g
  • fibre 13g
  • protein 25g
  • salt 1.3g


  • 2 nests wholemeal noodles (100g)
  • 1 tbsp rapeseed oil, plus a drop extra for frying
  • 30g ginger, cut into matchsticks
  • 1 green pepper, deseeded and cut into strips
  • 2 leeks (165g), thinly sliced
  • 3 large garlic cloves, finely grated
  • 1 tsp smoked paprika
  • 1 tbsp brown miso
  • 160g beansprouts
  • 100g frozen peas, defrosted
  • 160g baby spinach
  • 2 large eggs
  • 1 red chilli, deseeded and chopped (optional)


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  1. Put the noodles in a bowl and cover with boiling water. Set aside to soften.

  2. Meanwhile, heat the oil in a wok and stir-fry the ginger, pepper and leek for a few mins until softened. Add the garlic and paprika and cook for 1 min more. Drain the noodles, reserve 2 tbsp of the water and mix with the miso.

  3. Add the drained noodles, miso liquid, beansprouts, peas and spinach to the wok and toss over a high heat until the spinach wilts. While you are doing this, fry the eggs in a little oil to your liking. Pile the noodles onto plates, top with the eggs and chilli, if using, and serve.

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