15-Minute Fried Egg Gado Gado with Peanut Sauce & Vermicelli

Ready in 15 minutes • Serves 4
This dish most recently appeared in Fresh Start Choice (4 Nights For 4) on Sunday, December 12, 2021.

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Gado gado from Indonesia is a salad of raw vegetables with eggs and peanut sauce! In this speedy salad you will be frying your eggs for a quicker twist on this traditional stunner!

Ingredients

Bowl Fillings

1 telegraph cucumber, cut in half lengthways & thinly sliced
100g mung bean sprouts
1 pack chopped peanuts

Peanut Sauce

1/2 cup light coconut milk
60g peanut butter
1 Tbsp soy sauce

Eggs

2 tsp oil
1 pack eggs (4 pack)
1 pinch of chilli flakes, optional

Slaw

1 capsicum, thinly sliced
350g slaw
2 tsp soy sauce
2 tsp rice wine vinegar

Vermicelli

100g vermicelli noodles

Steps

Bring a full kettle to the boil.
Place noodles in a heat-proof bowl and cover with boiling water. Use a fork to separate strands, then cover. Leave for 5 minutes, then drain well. Cut in a few places with kitchen scissors to make them easier to eat.
Meanwhile, combine peanut sauce ingredients together in a small pot. Place pot on medium heat and bring to a simmer. Once simmering, remove from heat. Cover with a lid and set aside for serving. Add a splash of water if sauce is too thick.
Heat oil in a large fry-pan on medium-high heat. Crack eggs into pan and cook for 2-3 minutes, until golden underneath. Season eggs with salt and sprinkle over chilli flakes (if using). Cover pan with a lid and cook for a further 1-2 minutes, or until eggs are cooked to your liking.
While eggs cook, thinly slice capsicum and cucumber. Toss capsicum and slaw together in a large bowl with second measure of soy sauce and vinegar. Season to taste with salt.
Noodles, eggs, slaw, cucumber and mung beans in bowls topped with peanut sauce, chopped peanuts.

Nutritional Information

Energy	1637 kj 391 kcal
Protein	17.7g
Carbohydrate	28.7g
Fat	22.3g