Paleo Chinese Brunch Noodle Bowl with Poached Eggs and Spicy Szechuan Beef

Allergens

Contains no common allergens unless specified.

Ingredients

• 100g rice noodles (for Paleo, use coconut aminos in place of soy sauce)
• 200g ground beef
• 4 large eggs
• 1 cup mixed vegetables (bell peppers, carrots, zucchini, and bok choy)
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp Szechuan chili oil
• 1 tbsp sesame oil
• Salt and pepper to taste
• Green onions for garnish

Instructions

1. Cook the rice noodles according to package instructions, then rinse with cold water to stop cooking.
2. In a large skillet or wok, cook the ground beef with garlic and ginger until browned. Season with salt and pepper, then set aside.
3. Blanch the mixed vegetables in boiling water for 1 2 minutes, then drain and rinse with cold water to retain their crunchiness.
4. Prepare an ice bath for poaching eggs. Bring a saucepan of water to a simmer, then crack each egg into a separate bowl before gently lowering them into the water to cook for 3 4 minutes. Remove with a slotted spoon and immediately place in the ice bath to stop cooking.
5. To assemble, divide the noodles among two bowls, top with beef, vegetables, and poached eggs. Drizzle Szechuan chili oil and sesame oil over the dish, then garnish with green onions.

Chef’s Insight

The combination of flavors and textures in this Paleo Chinese Brunch Noodle Bowl is truly satisfying, making it perfect for a special Sunday brunch or a casual weekend meal

Notes

Be sure to cook the beef until it reaches the desired level of doneness