Natto noodles

Natto noodes are made with fresh wakame seaweed, avocado, tomato, and a fried egg. The combination provides quality proteins, fats and carbohydrates.

Course Main Course, Soup

Cuisine Japanese

Keyword natto, noodles

Prep Time 15

Cook Time 5

Total Time 20

Servings person

Calories 957kcal

Author Nicolas Pujol

Ingredients

200 g Japanese udon noodles and included spices (see notes section)
2 cups water

Fried egg

1 tbsp Unsalted butter
1 egg

Noodle garnish

3 ounces Natto 1 pack
1 tomato sliced
20 g fresh wakame seaweed
1 avocado sliced

Optional

Olive oil
Hot sauce

Instructions

Bring the water to a boil using a medium sized pan, then add the noodles and cook them for the required time indicated on the package.
Melt the butter in a small frying pan and add the egg. Start at medium heat and fry for 3 minutes then lower to simmer and cover the pan to finish the cooking so that the egg white is fully cooked but neither the egg nor the butter is burnt.
In the meantime, chop the tomato, avocado, and place them in a bowl.
Add the spices to the noodles, stir and add the mix into the bowl.
Top with natto, egg, and seaweed.
Optionally, sprinkle a bit of olive oil and/or hot sauce for added flavor.

Notes

For the spices I used the noodle spiced that are typically included with the package. If you do not have spices you can can blend a bit of miso paste and low-sodium soy sauce, and add some hot sauce to taste.

Nutrition