Skip to main content
Szechuan Noodles with Mushrooms & Carrot
Szechuan Noodles with Mushrooms & Carrot

Szechuan Noodles with Mushrooms & Carrot

topped with a Fried Egg

Recipe Development Team
Recipe Development TeamPublished on August 31, 2020

Sometimes, a sauce just steals the show. Case in point? This version, which combines zingy, spicy, aromatic Szechuan paste with tangy-sweet soy glaze. Totally mouthwatering and packed with umami flavor, it pairs perfectly with a tangle of chewy ramen noodles, plus stir-fried mushrooms, carrots, and scallions. Each bowl is topped with a perfectly cooked fried egg and served with lime wedges for extra brightness.

Tags:
Spicy
Veggie
Allergens:
Wheat
Soy
Sesame
Eggs
Milk

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 Time30 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

4 ounce

Button Mushrooms

1 thumb

Ginger

2 unit

Scallions

3 ounce

Carrot

6 ounce

Ramen Noodles

(Contains: Wheat)

4 tablespoon

Sweet Soy Glaze

(Contains: Wheat, Soy)

2 tablespoon

Szechuan Paste

(Contains: Wheat, Soy, Sesame)

1 unit

Lime

2 unit

Eggs

(Contains: Eggs)

Not included in your delivery

Salt

Pepper

2 tablespoon

Vegetable Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat26 g
Saturated Fat8 g
Carbohydrate98 g
Sugar22 g
Dietary Fiber8 g
Protein21 g
Cholesterol200 mg
Sodium2990 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.

Utensils

Grater
Large Pot
Peeler
Large Pan
Strainer
Medium Pan

Instructions

PREP
1

• Bring a large pot of salted water to a boil. Wash and dry all produce. • Trim and slice mushrooms into ¼-inch-thick pieces. Peel and grate carrot on the largest holes of a box grater. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Quarter lime.

COOK VEGGIES
2

• Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. • Add carrot, scallion whites, and ginger. Cook until tender and fragrant, 1-2 minutes. Season with salt and pepper. Reduce heat under pan to low.

COOK NOODLES
3

• Once water is boiling, add ¾ of the ramen noodles (save the rest for another use) to pot. Cook, stirring, until tender, 1-2 minutes. Reserve 1 cup cooking liquid, then drain. Toss noodles with a drizzle of oil to prevent sticking.

MAKE SAUCE & COAT NOODLES
4

• To pan with veggies, stir in sweet soy glaze, Szechuan paste, and 1 TBSP butter (2 TBSP for 4 servings) until combined. • Add noodles and ¼ cup reserved cooking liquid (1/3 cup for 4 servings); toss to coat. (TIP: If your pan isn’t large enough, carefully pour everything back into pot used for noodles.) Season with salt and pepper. Keep covered off heat until ready to serve.

FRY EGGS
5

• Heat 1 TBSP oil in a medium pan over medium heat. Once hot, crack eggs* into pan and cover. Cook to preference. Uncover and season with salt. Remove from heat.

SERVE
6

• Toss noodles with another splash of reserved cooking liquid if necessary and a squeeze of lime juice to taste. TIP: If needed, rewarm over medium heat. • Divide noodles between bowls; top each bowl with a fried egg. Sprinkle with scallion greens and serve with remaining lime wedges on the side.

More delicious recipes with similar ingredients

Tangy Tamarind Chicken over Rice

Tangy Tamarind Chicken over Rice

with Cilantro-Lime Slaw & Peanuts
Creamy Double-Cheddar Broccoli Risotto

Creamy Double-Cheddar Broccoli Risotto

with Scallions & Crispy Fried Onions
Brioche Stuffing

Brioche Stuffing

with Cranberries
Chicken with Silky Lemon Butter Broth

Chicken with Silky Lemon Butter Broth

plus Green Beans, Almonds & Rice
Tex-Mex Chicken, Bean & Pepper Wrap

Tex-Mex Chicken, Bean & Pepper Wrap

with Rojo Rice, Pico de Gallo & Creamy Cilantro Sauce
Big Island Beef Burgers with Pineapple

Big Island Beef Burgers with Pineapple

plus Tangy Slaw and Spicy Mayo
Black Bean & Portobello Burrito Bowls

Black Bean & Portobello Burrito Bowls

with Green Pepper, Pico de Gallo & Lime Crema
Cranberry Sauce

Cranberry Sauce

with Orange, Ginger, and Cinnamon
Spicy Tex-Mex Cheesy Stuffed Tomatoes

Spicy Tex-Mex Cheesy Stuffed Tomatoes

with Rice, Black Beans, Sour Cream & Tortilla Chips
Japanese-Style Chicken & Miso Sesame Noodles

Japanese-Style Chicken & Miso Sesame Noodles

with Chicken Thighs, Stir-Fried Cabbage, Carrots & Edamame
Sweet Umami Beef Burgers

Sweet Umami Beef Burgers

with Katsu Mayo & Crunchy Sesame Almond Salad
Chinese-Style Super-Speedy Beef Lo Mein

Chinese-Style Super-Speedy Beef Lo Mein

with Garlic Chili Oil & Sesame Seeds
Paprika Salmon in a Lemony Sauce

Paprika Salmon in a Lemony Sauce

with Pistachio Rice & Roasted Carrots
Pan-Seared Sweet Soy Glazed Beef Tenderloin

Pan-Seared Sweet Soy Glazed Beef Tenderloin

with Roasted Carrots & Broccoli
Make-Ahead Spinach & Potato Frittata

Make-Ahead Spinach & Potato Frittata

with Pepper Jack, Italian Cheese Blend & Sundried Tomato Aioli
Spicy Buffalo Cauliflower Flatbreads

Spicy Buffalo Cauliflower Flatbreads

with Mozzarella, Scallions, Carrot Sticks & Ranch Dressing
Cheesy Black Bean Tortilla Crunch Skillet

Cheesy Black Bean Tortilla Crunch Skillet

with Charred Corn & Crisp Lettuce
Sweet ’n’ Spicy Apricot Beef Tenderloin

Sweet ’n’ Spicy Apricot Beef Tenderloin

with Garlicky Green Beans & Chili-Roasted Carrots
Spicy Fish Taco Grill Packets

Spicy Fish Taco Grill Packets

Foil packet meals for the campfire or grill
Mexican Shrimp & Black Bean Tostadas

Mexican Shrimp & Black Bean Tostadas

with Pickled Shallot, Red Pepper Crema & Guacamole