Egg Noodles with Broccoli, Mushrooms and Peas
Lalkila Kitchen · Lalkila · Vegetarian · Eggs · Main dishes · Contemporary cooking · International influenced
Mushrooms and green vegetables turn noodles into a substantial pan meal.
Ingredients
- 300g button mushrooms, sliced
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- 2 teaspoons soy sauce
- 250g dried egg noodles
- 1 broccoli head, in florets
- 50g frozen peas
- 3 eggs, beaten
- 2 spring onions, sliced
- Salt and pepper, to taste
Method
- Fry mushrooms in oil until soft and browned; add paprika and soy sauce.
- Cook noodles as directed on their packet. Simmer broccoli until tender; cook peas through alongside it. Drain.
- Combine vegetables, mushrooms and noodles in the hot pan. Add eggs and stir until fully set and the egg mixture reaches 71°C/160°F.
- Adjust seasoning and finish with spring onions.
Cooking notes
Prepare all vegetables before starting the pan.
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Source and adaptation
Adapted from Lulu Grimes, Good Food Middle East. Original recipe.
Uses the source's whole-egg option and explicitly cooks the peas.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. FDA egg safety. The featured image is a generated illustration of this recipe.