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Gallery Egg Noodle, Broccolini, and Mushroom Stir-Fry Credit: Lennart Weibull Recipe Summary prep: 30 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 3 tablespoons safflower oil 5 large eggs, room temperature, beaten Kosher salt and freshly ground pepper 2 tablespoons minced ginger (from a 1 1/2-inch piece) 1 tablespoon minced garlic (from 2 to 3 cloves) 8 ounces Broccolini, cut into 2-inch pieces (3 cups) 6 ounces shiitake mushrooms, stemmed and sliced 1 bunch scallions, trimmed and thinly sliced on the bias (1 cup) 1 red-finger chile pepper, thinly sliced (1/4 cup) 2 tablespoons reduced-sodium soy sauce 3 tablespoons fresh lime juice
Cook’s Notes To make this dish gluten-free, use a gluten-free soy sauce.
Gallery Egg Noodle, Broccolini, and Mushroom Stir-Fry Credit: Lennart Weibull
Recipe Summary prep: 30 mins total: 35 mins Servings: 4
Gallery
Egg Noodle, Broccolini, and Mushroom Stir-Fry Credit: Lennart Weibull
Egg Noodle, Broccolini, and Mushroom Stir-Fry
Credit: Lennart Weibull
Egg Noodle, Broccolini, and Mushroom Stir-Fry
Recipe Summary prep: 30 mins total: 35 mins Servings: 4
Recipe Summary
prep: 30 mins total: 35 mins
Servings: 4
prep: 30 mins
total: 35 mins
prep:
30 mins
total:
35 mins
Servings: 4
4
Ingredients
Ingredients
- 3 tablespoons safflower oil 5 large eggs, room temperature, beaten Kosher salt and freshly ground pepper 2 tablespoons minced ginger (from a 1 1/2-inch piece) 1 tablespoon minced garlic (from 2 to 3 cloves) 8 ounces Broccolini, cut into 2-inch pieces (3 cups) 6 ounces shiitake mushrooms, stemmed and sliced 1 bunch scallions, trimmed and thinly sliced on the bias (1 cup) 1 red-finger chile pepper, thinly sliced (1/4 cup) 2 tablespoons reduced-sodium soy sauce 3 tablespoons fresh lime juice
Directions
Heat 1 tablespoon oil in a large skillet over medium-high. Add eggs and 1/2 teaspoon salt; cook, undisturbed, until edges are set, about 30 seconds. Lift edges with a spatula; tilt pan so runny parts slide to bottom. Cook until golden in places on bottom but still wet on top, about 1 minute. Slide onto a cutting board; let cool slightly, then roll up like a cigar and slice into 1/2-inch-thick “noodles.”
Wipe skillet clean; add remaining 2 tablespoons oil and place over high heat. When oil shimmers, add ginger, garlic, Broccolini, mushrooms, and half of scallions. Cook, stirring, until vegetables are golden in places, about 5 minutes. Stir in chile and 1/4 teaspoon pepper; cook 30 seconds. Add soy sauce, lime juice, egg “noodles,” and remaining scallions; toss to combine. Serve.
Cook’s Notes To make this dish gluten-free, use a gluten-free soy sauce.
Cook’s Notes
To make this dish gluten-free, use a gluten-free soy sauce.
Reviews
Add Rating & Review
Reviews
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All Reviews for Egg “Noodle,” Broccolini, and Mushroom Stir-Fry
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Egg “Noodle,” Broccolini, and Mushroom Stir-Fry
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
