Szechuan Noodles with Mushrooms & Carrot

🥘 Ingredients

• black pepper
• button mushrooms
  8 oz
• carrot
  3 oz
• eggs
  4 unit
• ginger
  1 thumb
• lime
  1 unit
• ramen noodles
  12 oz
• salt
• scallions
  2 unit
• sweet soy glaze
  1/2 c
• szechuan paste
  4 tbsp

🍳 Cookware

• large pot
• large pan
• medium pan

1. 

   1

   Bring a large pot of water seasoned with salt to a boil. Wash and dry all produce. Trim and slice button mushrooms into 1/4-inch-thick pieces. Peel and grate carrot on the largest holes of a box grater. Trim and thinly slice scallions , separating whites from greens. Peel and mince ginger . Quarter lime .

   salt, button mushrooms: 8 oz, carrot: 3 oz, scallions: 2 unit, ginger: 1 thumb, lime: 1 unit
2. 

   2

   Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Add carrot, scallion whites, and ginger. Cook until tender and fragrant, 1-2 minutes. Season with salt and black pepper . Reduce heat under pan to low.

   black pepper
3. 

   3

   Once water is boiling, add 3/4 of ramen noodles to the pot. Cook, stirring, until tender, 1-2 minutes. Reserve 1 cup cooking liquid, then drain. Toss noodles with a drizzle of oil to prevent sticking.

   ramen noodles: 12 oz
4. 

   4

   To pan with veggies, stir in sweet soy glaze , szechuan paste , and 1 TBSP butter (2 TBSP for 4 servings) until combined. Add noodles and 1/4 cup reserved cooking liquid (1/3 cup for 4 servings); toss to coat. TIP: If your pan isn't large enough, carefully pour everything back into the pot used for noodles. Season with salt and black pepper. Keep covered off heat until ready to serve.

   sweet soy glaze: 1/2 c, szechuan paste: 4 tbsp
5. 

   5

   Heat 1 TBSP oil in a medium pan over medium heat. Once hot, crack eggs into pan and cover. Cook to preference. Uncover and season with salt. Remove from heat.

   eggs: 4 unit
6. 

   6

   Toss noodles with another splash of reserved cooking liquid, if necessary, and a squeeze of lime juice to taste. TIP: If needed, rewarm over medium heat. Divide noodles between bowls; top each bowl with a fried egg. Sprinkle with scallion greens and serve with remaining lime wedges on the side.