Egg Noodle Stir-Fry With Broccoli Recipe

Name: Egg Noodle Stir-Fry With Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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; saute 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.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Egg Noodle Stir-Fry With Broccoli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg Noodle Stir-Fry With Broccoli

How did you like this recipe?

Frequently Asked Questions