Mushroom broccoli noodles with poached egg
Chow mein noodles complemented by delicious stir fry mushrooms and broccoli in sweet and sour sauce… excellent, fast and healthy dish… served with a perfectly poached egg.
Short photo recipe
Ingredients
- 500 g mushrooms
- 500 g broccoli
- 3 spring onions
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons sesame seeds
- 250 g chow main noodles
- 5 eggs
Instructions
- 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
- Add the onion and broccoli flowers and fry them
- Pour 1/3 cup of water to stop frying. Cover to briefly steam the broccoli.
- Mix together the starch, sugar, vinegar and soy sauce
- Pour into the wok with the vegetables and cook, stirring, to thicken the sauce
- Prepare the noodles according to the instructions on the package
- Serve with poached egg
- 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
- 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
Preparation of poached egg
Broccoli, mushrooms, noodles, poached egg
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