Egg noodles with broccoli and mushrooms
4 servings
30 minutes
Egg noodles with broccoli and mushrooms is a delightful dish of Chinese cuisine that combines the tenderness of noodles, the freshness of vegetables, and the rich aroma of spices. This dish has roots in traditional Chinese gastronomy where noodles symbolize longevity and the combination of vegetables represents balance and harmony. The bright green color of broccoli, crunchy beans, and soft mushrooms create a unique texture while ginger and garlic add spiciness. Soy sauce adds depth to the flavor while sesame completes the composition with a light nutty note. It is not only nutritious but also exquisite food that is perfect for a cozy family dinner or serving in a restaurant. Best served hot to enjoy the richness of flavors and aromas in every bite.
1
Boil the egg noodles in boiling water for about four minutes until half-cooked according to the package instructions. Drain the noodles in a colander and rinse with cold water; if they are ready just as the vegetables are done, add them directly to the wok.
- Egg noodles: 200 g
2
In a small pan, lightly sauté grated ginger and garlic in a little oil.
- Fresh ginger: 2 tablespoons
- Garlic: 2 cloves
3
Then add broccoli, sliced mushrooms (if using dried Chinese mushrooms, soak them according to instructions) and green string beans.
- Broccoli cabbage: 200 g
- Mushrooms: 200 g
- Green beans: 200 g
4
When the vegetables are ready, add egg noodles and soy sauce, simmer for a couple of minutes, stirring 2-3 times during the process.
- Egg noodles: 200 g
- Soy sauce: 3 tablespoons
5
Taste for saltiness (if necessary, add soy sauce), then sprinkle with sesame.
- Soy sauce: 3 tablespoons
- Sesame: to taste