Recipe courtesy of Ree Drummond
Teriyaki Mushroom and Egg Noodle Bowls
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 459
- Total Fat
- 25 g
- Saturated Fat
- 12 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 23 g
- Cholesterol
- 271 mg
- Sodium
- 1923 mg
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.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 459
- Total Fat
- 25 g
- Saturated Fat
- 12 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 23 g
- Cholesterol
- 271 mg
- Sodium
- 1923 mg
Ingredients
To Serve:
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
