low-sodium soya sauce Archives

Beef recipes

Jamaican-style oxtail stew

2 hours 30 minutes

Spicy Asian stuffed eggs with noodles

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

6 extra - large or jumbo free-range eggs
2 T Kewpie mayonnaise or sweet and tangy mayonnaise
2 T Dijon mustard
2 t sriracha sauce
sea salt, to taste
2 T olive oil
2 garlic cloves, crushed
1 x 5 cm piece fresh ginger, peeled and grated
1 T chilli flakes
200 g Woolworths Piccolini cherry tomatoes
2 -3 spring onions, sliced, to garnish
curry leaves or mint, fried, to garnish
150 g rice noodles, cooked
mixed black and white sesame seeds, toasted, for serving

For the dressing, mix:

1 lime, juiced
1 T sesame oil
4 T light low-sodium soya sauce

Method

1. Bring a saucepan of water to the boil. Boil the eggs until medium hard (6–9 minutes). Allow to stand in cold water before peeling. Once cool, peel, cut in half, and remove the yolks. Set aside the whites.
2. Mash the yolks with the mayonnaise, Dijon mustard, sriracha and salt to taste. Spoon into the egg whites.
3. Heat the olive oil in a pan and fry the garlic, ginger, chilli and cherry tomatoes over a medium-high heat until jammy and fragrant.
4. Toss in the noodles and remove from the heat. Serve with the stuffed eggs, drizzled with the dressing. Garnish with the spring onions, curry or mint leaves and sesame seeds.

Find more egg recipes here.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Sesame crusted seared tuna in an  Asian dressing

Steamed tofu with black garlic vinaigrette

Jamaican-style oxtail stew

Asian-style salmon with avocado-and-coriander salsa

Spicy Asian stuffed eggs with noodles

Spicy Asian stuffed eggs with noodles

Ingredients

Method