Egg Wheat Noodles with Shiitake Mushrooms, Miso, and Sautéed Greens

Pasta and Pizza | Japanese cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Egg wheat noodles with shiitake mushrooms, miso, and sautéed greens

Ingredients

Egg noodles for wok - 14.1 oz
Spanish onions - 1 piece
Vegetable Oil - 1 fl oz
Garlic - 2 cloves
Ginger - 1.8 oz
Black Bean Paste - 2 spoons
Mild Chili Spice - 1 piece
Soy Sauce - 1 fl oz
Raw cane sugar - 2 spoons
Shimeji mushrooms - 7.1 oz
Pak choi salad - 10.6 oz

Step by Step guide

Step 1

Cook the egg noodles in salted water, then drain using a colander and let the noodles sit in the colander for two minutes.

Step 2

In these two minutes, you need to heat vegetable oil in a hot skillet — preferably a wok. The Asian tradition calls for heating it until it starts to smoke. However, if you find that inhumane, you can stop before it reaches the smoking point. Once the oil is heated, add thinly sliced onions, julienned ginger, and garlic that has been roughly crushed in a mortar. Stir this sizzling mixture with soybean paste, soy sauce, thinly sliced chili peppers, and sugar. You can splash in a quarter cup of water to reduce the risk of the sauce burning.

Step 3

Now, add the sliced mushrooms to the boiling sauce and sauté them for about a minute. Then, add the roughly chopped pak choi or romaine lettuce, stir, and cook for another minute. Finally, mix the contents of the wok with the cooked noodles, remove from heat, and serve immediately.