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Szechuan Noodles with Mushrooms & Carrots

Szechuan Noodles with Mushrooms & Carrots

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:SpicyVeggie
Allergens:WheatSoyEggs

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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 ounce

Button Mushrooms

1 thumb

Ginger

2 unit

Scallions

3 ounce

Carrot

6 ounce

Ramen Noodles

(ContainsWheat)

4 tablespoon

Sweet Soy Glaze

(ContainsWheat, Soy)

2 tablespoon

Szechuan Paste

(ContainsWheat, Soy)

1 unit

Lime

2 unit

Eggs

(ContainsEggs)

Not included in your delivery

Salt

Pepper

5 teaspoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2678 kJ
Calories640 kcal
Fat18 g
Saturated Fat4 g
Carbohydrate99 g
Sugar23 g
Dietary Fiber8 g
Protein21 g
Cholesterol185 mg
Sodium3040 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
Instructionsarrow up iconarrow up icon
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 large holes of a box grater. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Quarter lime.

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.

3

• Once water is boiling, add ramen noodles to pot. Cook until tender, 1-2 minutes. Reserve 1 cup cooking liquid, then drain. Toss noodles with a drizzle of oil to prevent sticking.

4

• To pan with veggies, stir in sweet soy glaze and Szechuan paste until combined. • Add noodles and 1⁄3 cup reserved cooking liquid (½ 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.

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.

6

• Toss noodles with another splash of reserved cooking liquid if necessary and a squeeze of lime juice to taste. • Divide noodles between bowls and top with a fried egg. Sprinkle with scallion greens and serve with remaining lime wedges on the side.