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Chinese egg noodles

updated

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Ingredients for 2 servings:

  • 300 g carrot(s)
  • ½ bunch of spring onions
  • 1 tsp oil (sesame oil)
  • 250 g mushrooms, preferably Chinese
  • 130 ml vegetable stock
  • 2 tbsp soy sauce
  • 240 g noodles (mie noodles)
  • salt and pepper
  • 2 eggs
  • 1 bowl of soy sprouts
  • Paprika powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW= 6.25 P. per person

Cut the carrots into sticks and the spring onions into thin rings. Heat the sesame oil in a wok (or pan). Add the carrots, onions, mushrooms, and bean sprouts and sauté for about 5 minutes. Deglaze with the broth and soy sauce and simmer for about 10 minutes. Fold in the noodles and season with salt, pepper, and paprika. Whisk the two eggs, pour them over the noodle pan, let them set briefly, and stir to combine. Serve the egg noodles warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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