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Makes
Serves: 4
Level
very easy
Prep Time
10
Total Time
20

Ingredients

4
eggs
2 pkg
instant noodles (chicken flavour)
85 g each
1/2 cup
frozen peas
125 mL
1 tsp
sesame oil
5 mL
1 1/2 cups
shredded rotisserie chicken
375 mL
1 cup
baby spinach
250 mL
1 cup
matchstick carrots
250 mL
2
green onions, thinly sliced
1/4 cup
Compliments Fresh Cilantro sprigs
60 mL

Method

Step 1
Eggs can be prepared soft boiled or fried. To make soft boiled eggs, bring saucepan of water to a simmer over medium heat. Add eggs. Simmer 6 min. (about 7 min. if the eggs are cold). Drain. Run eggs under cold water to stop cooking before peeling. To make fried eggs, drizzle oil into skillet, crack in eggs, cover and cook over medium-low heat about 3 min., or until whites and edges of yolks are set. Set aside.
Step 2
Meanwhile, prepare noodles according to package directions (including flavour packets), adding frozen peas in last 2 min. of cooking. Stir in sesame oil.
Step 3
Divide noodles and broth into 4 large bowls. Arrange chicken, spinach, carrots, green onions and cilantro overtop. Halve soft boiled eggs, if using, and place on top. Or add fried eggs to bowls. Serve immediately.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
380
Fat:
15 g
Saturated Fat:
6 g
Carbs:
36 g
Sugar:
4 g
Protein:
27 g
Cholesterol:
240 mg
Fiber:
4 g
Sodium:
890 mg