Yakiudon with Spiced Peanuts and Egg

Steps

1. Prep veggies Bring a large pot of salted water to the boil. Thinly slice red onion; quarter mushrooms; separate bok choy leaves; thinly slice spring onions.
2. Cook eggs Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes. Drain, cool under cold tap and peel.
3. Cook noodles Cook noodles in pot of salted water, on medium-high heat, for 3-4 minutes, until tender. Drain, rinse very well under hot running water, then drain again.
4. Cook veggies Heat a drizzle of oil in a large, preferably non-stick, fry-pan on high heat. Cook onion and mushrooms, for about 3 minutes, until browned and tender. Add salt, garlic and ginger. Cook a further 1 minute, until fragrant.
5. Finish yakiudon Toss cooked noodles and bok choy through mushroom mixture, for about 1 minute, until bok choy begins to wilt. Add yakisoba sauce and mung beans. Toss for about 30 seconds, until warmed through. Season to taste. When yakiudon has cooked, coat eggs with spiced peanut mix in a shallow bowl. Cut eggs in half.
6. To serve Divide yakiudon and noodles between bowls. Top with eggs, spring onions and coriander. Sprinkle with any remaining spiced peanut mix