Egg Noodle Stir-Fry with Broccoli

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Egg Noodle Stir-Fry with BroccoliRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

The red chiles add vibrant color and deep, fruity heat. If you can't find them, substitute 1/4 cup thinly sliced Fresno peppers (which are much milder). Look for very young ginger; it will have thinner skin and a less fibrous interior.

Serves 4

Ingredients

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2 tablespoons dark sesame oil, divided
1 (3.5-ounce) package shiitake mushrooms
1/2 cup diagonally cut carrot (about 2 ounces)
4 Thai red chile peppers, halved
3 garlic cloves, minced
1 (1-inch) piece fresh ginger, thinly sliced
2 1/2 tablespoons lower-sodium soy sauce
2 teaspoons honey
7 ounces broccoli florets (about 3 cups)
4 baby bok choy, quartered (about 10 ounces)
1 (16-ounce) package refrigerated cooked Chinese egg noodles (such as Twin Marquis)
2 teaspoons canola oil
4 large eggs
1 tablespoon rice vinegar

Preparation

Hands-on: 35 Minutes
Total: 35 Minutes

1. Heat a medium saucepan over medium-high heat. Add 1 tablespoon sesame oil to pan; swirl to coat. Thinly slice mushroom caps. Add mushrooms and carrot to pan; sauté 5 minutes or until tender. Add peppers, garlic, and ginger; cook 30 seconds, stirring constantly. Add stock; bring to a boil, scraping pan to loosen browned bits. Cover and simmer 10 minutes. Remove from heat; stir in soy sauce and honey. Keep warm.

2. Heat a wok or large skillet over high heat. Add remaining 1 tablespoon sesame oil to pan; swirl to coat. Add broccoli; stir-fry 3 minutes. Add bok choy; stir-fry 1 minute.

3. Place noodles in a colander; rinse under hot water to separate noodles. Drain; divide noodles evenly among 4 bowls. Top evenly with broccoli, bok choy, and stock mixture.

4. Heat a large nonstick skillet over medium heat. Add canola oil to pan; swirl to coat. Crack eggs into pan; cook 4 minutes or until whites are just set. Top each bowl with 1 egg. Drizzle servings evenly with rice vinegar.

Created date

September 2015

Nutritional Information

Calories 471
Fat 22 g
Satfat 3.2 g
Monofat 11 g
Polyfat 6.8 g
Protein 19 g
Carbohydrate 52 g
Fiber 4 g
Cholesterol 214 mg
Iron 5 mg
Sodium 785 mg
Calcium 146 mg