Close-up of Teriyaki Mushroom & Egg Noodle Bowls, as seen on The Pioneer Woman, Season 33.
Recipe courtesy of Ree Drummond

Teriyaki Mushroom and Egg Noodle Bowls

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
In this delicious vegetarian supper, you can swap in any stir-fry vegetables you have on hand. With store-bought teriyaki sauce, this dish can go from pan to plate in around 20 minutes.


To Serve:


  1. Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring, until browned all over, around 6 minutes. Add the scallions, ginger and garlic, then cook until the scallions are wilted, 2 to 3 minutes more.
  2. Add 1/2 cup teriyaki sauce to the skillet and increase the heat to high. Cook, tossing, until the sauce has reduced and coats the mushrooms, about 2 minutes.
  3. Meanwhile, heat 1 tablespoon butter in a second large nonstick skillet over medium-high heat. Add the spinach in batches. Season with the soy. Cook, stirring, until wilted, 3 to 4 minutes. Remove to a bowl.
  4. Return the skillet to medium heat. Add the remaining 2 tablespoons butter and let melt, then fry the eggs until the whites are set, about 3 minutes. Season with salt.
  5. To serve: Divide the noodles among 4 bowls. Top with some of the mushroom mixture, spinach, and an egg. Sprinkle with sesame seeds and serve with the remaining tablespoon teriyaki sauce drizzled over each bowl.