NUTRITION

SERVINGS

INGREDIENTS

2 oz ground pork

2 oz canned chicken breast

1 oz dry rice noodles

1 large egg

0.5 tbsp creamy peanut butter

1 cup miso broth

1 tbsp green onions

1 tbsp fresh cilantro

0 tsp sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the egg into the water, and cook for 7 minutes for a jammy yolk; immediately transfer to an ice bath to cool.

• 2

  Using the same boiling water, cook the rice noodles according to the package instructions until tender, then drain and set aside.

• 3

  Heat the sesame oil in a skillet over medium-high heat and sauté the ground pork with sea salt and black pepper until fully browned and slightly crispy.

• 4

  Pour the miso broth into the skillet with the pork and whisk in the peanut butter until the sauce is completely smooth and emulsified.

• 5

  Add the drained canned chicken to the broth mixture and simmer for 2 to 3 minutes until the liquid has slightly thickened and the chicken is heated through.

• 6

  Place the noodles in a serving bowl, pour the peanut-miso meat mixture over the top, and garnish with the halved egg, sliced green onions, and fresh cilantro.