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The star of this dish is the umami-rich blend of soy glaze, creamy peanut butter spread, and yellow curry paste that we’re tossing together with tender lo mein and vibrant veggies.
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Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the peanut butter spread, soy glaze, the juice of 2 lime wedges, 2 tablespoons of water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be.
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots, sliced poblano pepper, and sliced bell pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the garlic paste and lime zest. Cook, stirring frequently, 1 to 2 minutes, or until combined and the vegetables are softened. Transfer to a bowl. Wipe out the pan.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.
Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.
To the pot of cooked noodles, add the cooked vegetables and sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the cooked eggs and peanuts. Serve the remaining lime wedges on the side. Enjoy!
Tips from Home Chefs