Mushroom broccoli noodles with poached egg

1. • Clean the mushrooms and cut them into thin, even slices. You can cut them with an egg cutter.
   • Wash the broccoli and cut it into smaller flowers, cut the thick stems into smaller pieces
   • Cut the spring onions into pieces
   • In a wok, fry the mushrooms in a little oil to release the water and salt them
   • When they get golden brown, add a sliced ​​broccoli stalk and fry while stirring
2. • Add the onion and broccoli flowers and fry them
   • Pour 1/3 cup of water to stop frying. Cover to briefly steam the broccoli.
3. • Mix together the starch, sugar, vinegar and soy sauce
   • Pour into the wok with the vegetables and cook, stirring, to thicken the sauce
4. • Prepare the noodles according to the instructions on the package
5. • Serve with poached egg

Preparation of poached egg

1. • In a deep bowl, bring the water to a boil until bubbles begin to form
   • Add a tablespoon of vinegar to the water
   • Break the egg into a bowl
   • Using a spoon in water, make a small vortex
   • Carefully lower the egg into the water
   • Turn the egg carefully with a spoon several times
2. • Cook the egg for about 4 minutes, done while the egg white is hard and the yolk is still liquid
   • Remove it with a hollow spoon and drain