Ingredients
- 8 oz (225g) noodles (such as udon, ramen, or rice noodles)
- 2 tablespoons crispy chili oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 cup thinly sliced green onions
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced bell pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts or cashews (optional)
- Sesame seeds (for garnish)
- Lime wedges (for serving)
A Simple Lunch with a Gourmet Touch
Sometimes, the best recipes are also the simplest. This avocado and egg toast is elevated by Pasumecha Maple Macha Salsa, which adds smoky, slightly spicy, and subtly sweet notes. Perfect for brunch, a quick lunch, or even a light dinner, this dish can be prepared in minutes while offering an explosion of flavors.
Preparation
- Toast the bread slices until golden brown.
- Mash the avocado with a fork and spread generously over the toasted bread.
- Cook the eggs to your preference and place them on top of the toasts.
- Drizzle generously with Pasumecha Maple Macha Salsa.
- Finish with a pinch of sea salt and serve immediately.
Pasumecha Tip
Add some sprouts, sliced radishes, or a squeeze of lemon juice for extra freshness. The Maple Macha Salsa pairs perfectly with the creamy avocado and the runny egg yolk.
Enjoy your meal!