Szechuan Noodles with Mushrooms & Carrot

Name: Szechuan Noodles with Mushrooms & Carrot topped with a Fried Egg
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 ounce Button Mushrooms; 1 thumb Ginger; 2 unit Scallions; 3 ounce Carrot; 6 ounce Ramen Noodles; 4 tablespoon Sweet Soy Glaze; 2 tablespoon Szechuan Paste; 1 unit Lime; 2 unit Eggs; Salt; Pepper; 2 tablespoon Vegetable Oil; 1 tablespoon Butter

topped with a Fried Egg

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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:

Gluten

•Soja

•Sesamzaad

•Egg

•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

4 tablespoon

Sweet Soy Glaze

2 tablespoon

Szechuan Paste

1 unit

Lime

2 unit

Eggs

Not included in your delivery

Salt

Pepper

2 tablespoon

Vegetable Oil

1 tablespoon

Butter

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

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.