Fried noodle with mushrooms and egg


Fried noodle with mushrooms and egg

Ingredients:

  • 3 tablespoons peanut oil, divided
  • Thai chiles, seeded and minced
  • large shallots, cut into thin wedges
  • large garlic clove, minced
  • 1 3/4 cups thinly sliced cremini mushrooms (about 4 ounces)
  • 1 cup thinly sliced leek
  • 2 cups fresh bean sprouts
  • 14 ounces fresh Chinese egg noodles
  • 3 tablespoons sweet soy sauce (such as ABC brand)
  • 2 tablespoons low-sodium soy sauce
  • 2 cups tomato wedges (about 2) 
  • Thai basil leaves, torn
  • lime wedges
  • Preparation

    1. 1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chiles, shallots, and garlic to pan; stir-fry 1 1/2 minutes or until shallots and garlic begin to brown. Stir in mushrooms and leek; stir-fry 3 minutes or until leek is tender. Remove from pan, and keep warm.
    2. 2. Return pan to heat; add remaining 2 tablespoons oil to pan. Add sprouts and noodles to pan; stir-fry 2 minutes or until thoroughly heated. Return mushroom mixture to pan; stir in soy sauces, tossing to coat noodles. Place 1 cup noodle mixture in each of 6 bowls; top each serving with 1/3 cup tomato wedges and Thai basil. Serve with lime wedges.

Author:  (thelongrestaurant.com Blog)



 


 

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