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Szechuan Noodles with Mushrooms & Carrot
Szechuan Noodles with Mushrooms & Carrot

Szechuan Noodles with Mushrooms & Carrot

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.


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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 ounce

Button Mushrooms

1 thumb


2 unit


3 ounce


6 ounce

Ramen Noodles


4 tablespoon

Sweet Soy Glaze

(ContainsWheat, Soy)

2 tablespoon

Szechuan Paste

(ContainsSoy, Wheat)

1 unit


2 unit



Not included in your delivery

Kosher Salt


2 tablespoon

Vegetable Oil

1 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

• 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.