Make a nourishing, balanced noodle bowl for breakfast in just 10 minutes! Thanks to pre-cooked, fresh noodles and a no-cook sauce featuring spinach and avocado! Also perfect for lunch or dinner! Serves one, great on those solo days!
Course:
Breakfast, lunch
Cuisine:
Asian, fusion
Keyword:
avocado, egg, pasta, rice noodles
Servings: 1serving
Calories: 468kcal
Ingredients
6grape tomatoeshalved*
Olive oil cooking spray
1large egg
Salt and pepper to season
2oz.avocado fleshabout ½ of a small avocado
¼cupwater
1cuploose-packed spinach leaves
2teaspoonsfresh lemon juice
1single-serve package of fresh stir-fry noodleslike Fortune with seasoning packet.
Instructions
Place halved tomatoes on toaster oven pan, spray with olive oil spray and roast at 400F for about 10 minutes. This is the longest step, so start first. *Can skip and use fresh tomatoes, sun-dried tomatoes from jar, or marinated tomatoes from the olive bar at store.
Make sauce in small blender with spice packet from noodles. Add ¼ cup water, spinach, lemon juice, and avocado to blender pitcher. Blend for about 30 seconds until smooth.
Cook noodles according to manufacturer’s instructions (but without spice packet as it’s already been used ;-). Drain noodles if there is residual water.
Cook single egg, sunny side up, to desired yolk doneness, in small skillet. Season with salt and pepper.
Pour sauce over hot noodles. Top with roasted tomatoes and egg.