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Chili Peanut Udon with Spinach and Poached Eggs Recipe

Chili Peanut Udon with Spinach and Poached Eggs recipe


This dish is a twist on a noodle bowl with a spicy, nutty sauce. We use thick udon noodles, fresh spinach, and poached eggs. It's topped with peanuts for a crunch. It's a warm, filling meal that's a little bit spicy and very tasty.


4 large eggs
1 bunch spinach
14 oz udon noodles
2 tablespoons peanut butter
1 tablespoon chili garlic sauce
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons rice vinegar
1 tablespoon vegetable oil
1/4 cup roasted peanuts, chopped
2 tablespoons sesame seeds
1/4 cup water


Fill a medium pot with water and bring to a simmer over medium heat for poaching the eggs.
Rinse the spinach and chop roughly. Set aside.
Cook the udon noodles according to the package instructions, usually boiling for about 8 minutes, then drain and rinse with cold water.
In a small bowl, whisk together peanut butter, chili garlic sauce, soy sauce, honey, rice vinegar, and water until smooth to make the sauce.
Heat vegetable oil in a large pan over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes.
Reduce the heat to low and add the cooked udon noodles and sauce to the pan with the spinach. Toss everything to coat the noodles and spinach evenly with the sauce. Cook for an additional 2 minutes, then remove from heat.
Carefully crack the eggs into the simmering water and poach for about 3-4 minutes for a runny yolk or longer for a firmer yolk.
Divide the noodle mixture among bowls. Using a slotted spoon, remove the poached eggs from the water, drain, and place one egg on top of each noodle serving.
Garnish each bowl with chopped peanuts and sesame seeds before serving.

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