Sweet Soy Mushroom & Chicken Noodles

Name: Sweet Soy Mushroom & Chicken Noodles with Bell Pepper, Fried Egg & Sesame Seeds
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 unit Green Bell Pepper; 1 unit Button Mushrooms; 1 unit Lo Mein Noodles; 1 unit Garlic Powder; 2 unit Sweet Soy Glaze; 1 unit Shredded Carrot; 1 unit Sesame Seeds; Salt; Pepper; Cooking Oil; Eggs; 10 ounce Chopped Chicken Breast; 2 unit Soy Sauce

with Bell Pepper, Fried Egg & Sesame Seeds

Recipe Development TeamPublished on July 18, 2023

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This stir-fry is everything you want in a fast, easy meal (and more). You’ll toss a deliciously garlicky duo of bell pepper and mushrooms in a savory-salty-sweet soy glaze. Add in tender noodles and crisp carrots, then top with an egg fried just the way you like it, and shower with sesame seeds for a toasty, nutty crunch. Best of all, these hearty, flavorful bowls hit the table in a quick 20 minutes.

Tags:

New

Allergens:

Wheat

•Soy

•Sesame

•Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Green Bell Pepper

1 unit

Button Mushrooms

1 unit

Lo Mein Noodles

(Contains: Wheat)

1 unit

Garlic Powder

2 unit

Sweet Soy Glaze

(Contains: Wheat, Soy, Sesame)

1 unit

Shredded Carrot

1 unit

Sesame Seeds

(Contains: Sesame)

10 ounce

Chopped Chicken Breast

2 unit

Soy Sauce

(Contains: Soy)

Not included in your delivery

Salt

Pepper

Cooking Oil

Eggs

(Contains: Eggs)

Nutrition Values

/ per serving

Calories750 kcal

Fat20 g

Saturated Fat4.5 g

Carbohydrate90 g

Sugar35 g

Dietary Fiber7 g

Protein51 g

Cholesterol295 mg

Sodium2380 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

Bring a large pot of salted water to a boil. Wash and dry produce. Halve, core, and thinly slice bell pepper. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).

Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Reserve ½ cup noodle cooking water (1 cup for 4 servings), then drain. (Keep pot handy for Step 5.)

Pat chicken or steak dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken or steak in a single layer; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes, or until steak reaches desired doneness, 3-5 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Meanwhile, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add bell pepper and mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Stir in garlic powder and cook, stirring, until fragrant, 30-60 seconds more (add a pinch of chili flakes from your pantry if you like things spicy). Turn off heat; transfer to a plate. Wipe out pan.

Use pan used for chicken or steak here.

Heat a drizzle of oil in same pan over medium heat. Once hot, crack two eggs (four eggs for 4 servings) into pan and cover. Fry eggs to preference. Season with salt and pepper. (For 4 servings, you may want to cook eggs in batches.)

Add cooked veggies to empty pot used for noodles. Stir in sweet soy glaze, soy sauce, ¼ tsp salt (½ tsp for 4 servings), and ⅓ cup reserved noodle cooking water (⅔ cup for 4). Add drained noodles and carrots; toss to combine, adding more reserved noodle cooking water as needed until everything is coated in a glossy sauce. Taste and season with salt and pepper.

Add half the chicken or half the steak to pot along with noodles.