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
4.2
()

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.

:
Spicy
Veggie
:
Wheat
Soy
Sesame
Eggs
Milk

30 minutes
10 minutes

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

()

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

Grater
Large Pot
Peeler
Large Pan
Strainer
Medium Pan

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.