Teriyaki Mushroom and Egg Noodle Bowls
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 459
- Total Fat
- 25
- Saturated Fat
- 12
- Carbohydrates
- 42
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 23
- Cholesterol
- 271
- Sodium
- 1923
- Total: 20 min
- Active: 20 min
Ingredients
1 tablespoon olive oil, plus more for brushing
5 tablespoons salted butter
1 pound assorted mushrooms, thickly sliced or quartered
6 scallions, cut into 1-inch pieces
2 tablespoons grated fresh ginger
3 cloves garlic, finely chopped
1/2 cup plus 1 tablespoon bottled teriyaki sauce
2 bunches spinach, tough stems trimmed (about 1 pound)
Soy sauce, to taste
4 to 6 large eggs
Kosher salt
To Serve:
4 cups cooked soba noodles
Toasted sesame seeds, for sprinkling
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.