Chilled Pork and Mushroom Noodle Bowls with Jammy Eggs
Serves
4
Prep Time
20 min
Cook Time
6 min
Print RecipeIngredients
Noodle Bowls
- 2 cups (500 mL) quartered small crimini or white mushrooms
- 1 tbsp (15 mL) soy sauce
- 1 tbsp (15 mL) sesame oil
- 3 cups (750 mL) cooked rice vermicelli noodles or chow mein noodles (see TIPS)
- 2 cups (500 mL) diced or chopped cooked pork tenderloin
- 2 cups (500 mL) thinly sliced red cabbage or coleslaw mix
- 1 red bell pepper, chopped
- 1 cup (250 mL) diced cucumber
- 1 cup (250 mL) shelled edamame
- ⅓ cup (75 mL) chopped fresh cilantro or mint
- 2 green onions, thinly sliced
- 4 eggs
Peanut Dressing
- ½ cup (125 mL) natural peanut butter
- ¼ cup (60 mL) (approx.) warm water
- 3 tbsp (45 mL) unseasoned rice or cider vinegar
- 2 tbsp (30 mL) sodium-reduced soy sauce
- 1 tbsp (15 mL) minced fresh ginger
- 1 large clove garlic, minced
- ¼ tsp (1.25 mL) hot pepper flakes
Instructions
- Step 1
Peanut Dressing: In a bowl, whisk together peanut butter, water, vinegar, soy sauce, ginger, garlic, and hot pepper flakes; set aside. (Add a little more warm water, if necessary to make pourable.)
- Step 2
In a large bowl, toss mushrooms with soy and sesame oil to coat. Add rice vermicelli noodles, pork, coleslaw, bell pepper, cucumber, edamame, cilantro, and green onions. Pour over dressing and toss to coat well.
- Step 3
Meanwhile, bring about 4 inches (10 mL) of water to boil in a saucepan, over high heat; reduce heat to simmer. Using a slotted spoon, gently lower eggs into water; bring water back to simmer. Cover saucepan with a lid and simmer eggs gently for 6 to 7 minutes. Remove eggs from saucepan with slotted spoon and rinse under cold water until eggs are just cool to the touch. Peel eggs.
- Step 4
Divide salad into bowls. Cut eggs in half and place 2 halves on each serving.
Tips
- You will need 1 pork tenderloin (12 oz/375 g) roasted, grilled, or leftover for the 2 cups (500 mL) in the recipe. Roast or grill pork tenderloin on the weekend, so you have it ready to enjoy in salads and noodle bowls, like this one.
- How to cook noodles: Place about 4 to 6 oz (125 to 175 g) rice vermicelli noodles in a large bowl and pour enough boiling water to cover. Let stand for 10 minutes or until softened. Drain well and rinse with cool water. If using chow mein noodles, boil in water for about 3 minutes or until softened. Drain well.
- Add more umami to this dish with soy-marinated eggs. With minimal prep and quick to make, they store well in the fridge and area convenient protein-rich ingredient to elevate your meals throughout the week.
Nutrition Facts
| Per 1/4 recipe serving | |
|---|---|
| Calories | 680 |
| Fat | 31 g |
| Saturated Fat | 6 g |
| Trans Fat | 0 g |
| Carbohydrate | 59 g |
| Fibre | 8 g |
| Sugars | 10 g |
| Protein | 45 g |
| Sodium | 550 mg |
