Szechuan Noodles with Mushrooms & Carrot
topped with a Fried Egg
- Eggs
- Sesame
- Soy
- Wheat
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.
Ingredients
3 ounce
Carrot
6 ounce
Ramen Noodles
2 unit
Eggs
(Contains: Eggs)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
2 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
1 unit
Lime
2 unit
Scallions
1 thumb
Ginger
4 ounce
Button Mushrooms
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious Asian-inspired taste, though some found it a bit spicy for kids 🌶️.
- Ease of prep: Customers gained confidence in mixing Asian flavors, learning to adjust ingredients for different dishes.
- Suggestions: Consider skipping the butter for a lighter dish and adjusting sauce amount for less spice.
- Portions: Some felt there were too many noodles; others enjoyed it so much they made it multiple times.
- Egg: Make sure the egg is runny to add depth, but be careful not to let it overpower the sauce.
Reviews from our home cooks
The noodles and carrots were good, not sure on the egg -- it needs to be runny to add depth to the dish, but too "eggy" flavor overpowered the sauce
Great flavor and I like the egg for protein which I never thought of
For me your Asian recipes are the Top! Gave me a better understanding on how to mix by adding or taking away to create a different Asian dish.
A bit too much noodle for me. The flavor was nice, would probably skip the butter next time. Also, a little too much sodium.
No leftovers but the kids did like it if you don't put the sauce in because it's too spicy for them
I've made this 4 times since getting the meal delivered. It is just delicious!
This dish was DELICIOUSNESS!!! Please have it again soon!!!! One of my FAVORITES!!!!
