Mushroom Noodle Bowl with Poached Egg

Ingredients

• 8 oz noodles
• 8 oz mixed mushrooms
• 3 cloves garlic
• 2 large eggs
• 2 tbsp soy sauce
• 2 stalks green onions
• ¼ cup cilantro
• ½ tsp red pepper flakes

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the 8 oz noodles and cook according to package directions until al dente, about 6-8 minutes. Reserve 1/2 cup of pasta water, then drain the noodles.

2. 2

   While the noodles cook, slice the 8 oz mushrooms and mince the 3 garlic cloves. Thinly slice the 2 green onions and chop the 1/4 cup cilantro.

3. 3

   Heat a large skillet over medium-high heat. Add the mushrooms and cook without stirring for 3-4 minutes until they start to brown. Add the garlic and cook for 1 minute until fragrant.

4. 4

   Add the cooked noodles, 2 tbsp soy sauce, and 1/4 cup of the reserved pasta water to the skillet. Toss everything together for 2-3 minutes until the noodles are well coated and heated through. Season with salt and pepper to taste.

5. 5

   Meanwhile, bring a small pot of water to a gentle simmer. Crack each of the 2 eggs into a small bowl, then slide them into the water. Poach for 3-4 minutes until the whites are set but the yolks are still runny.

6. 6

   Divide the noodle mixture between two bowls. Top each with a poached egg, then sprinkle with the sliced green onions, chopped cilantro, and 1/2 tsp red pepper flakes. Serve immediately.

7. 7

   For extra flavor, stir in a splash of rice vinegar or a drizzle of sesame oil along with the soy sauce.

Tools you’ll need

• large pot
• skillet
• small pot
• colander
• knife
• cutting board

More recipes like this

• 

  Baked Salmon with Vegetables and Olives

  35 min

• 

  Brioche

  45 min

• 

  Baked Chicken

  45 min

• 

  Broccoli and Egg Salad

  20 min