Stir-fry noodles with egg, mushrooms, cashews, and scallions

May 9, 2010 § 1 Comment

Yeap, it’s another uncreatively-titled dish, but at least you know what is in it upfront! I love this stir-fry because the textural contrasts and lots of flavor belie how easy this is to cook. In fact, you may have many, if not all, of the ingredients in your kitchen right now, meaning you can make this quickly and in not much more time than it takes to boil the water and cook some noodles.

I made it even faster by not bothering to split the cashews and by not slicing the scallions as finely as I probably should have, but hey, time is money, friend, as the goblins say in Azeroth…and before you ask, yes, I had a raid after dinner so I was in a bit of a rush. So even noobs with a cooking level of 2/75 can make this!

First, slice up two eight-ounce containers of mushrooms (not shown because I bought the pre-sliced mushrooms as they were on sale and cheaper than the non-sliced ones. Hey, I’m not going to complain!) and wash a handful of scallions (the bottom portion in the pictures to follow).

Also, boil water and cook 4 ounces of spaghetti per the box’s instructions. You can also replace with a similar amount of rice noodles, if you’ve got any. Once they are cooked to al dente, rinse and set aside.

Remove the dark green tops, we’re not using that part.

Then slice into lengths, thinner than this if you prefer less-strong hits of scallion. Set aside until later.

Now for the actual cooking part: crack open four eggs into a relatively large skillet. We’re going to be making scrambled eggs, and not for brinner, either. Though brinner is delicious.

Stir it all around while the skillet is on medium heat…

You want to constantly stir so nothing sticks, and let the eggs cook until just before set, perhaps a bit farther than this – the eggs should look as they do in the center of the pan.

Set them aside in a dish, covered with aluminum foil to keep warm.

Wipe out the skillet if there are any egg bits left behind, and toss in the mushrooms.

Pour over about 1/4 cup of low-sodium soy sauce and let cook, also over medium heat, until the mushrooms shrink a bit, so for about five minutes or so. If you’d like a more pronounced soy sauce flavor, you can increase the amount to 1/2 cup.

Once they have shrunk a bit and there’s not too much moisture, add in 1 cup of cashews. If you’ve more time than I did, feel free to split the cashews into halves, but it’s not a big deal either way. Cook, stirring, an additional three minutes or so, until the cashews are warmed through and have some soy sauce on them.

Recombine the egg and pasta with the mushrooms and stir to combine, and rewarm the eggs, if needed.

You can either drizzle with sesame oil now, or plate and then drizzle, as I did.

Sprinkle over top the sliced scallions, and season with salt, to taste. Serve hot. Enjoy!

Stir-fry noodles with egg, mushrooms, cashews, and scallions

Serves four

Ingredients

  • Four ounces spaghetti or rice noodles
  • 1/2 bunch scallions (4-5 scallions), sliced lengthwise, dark green tops removed
  • Sixteen ounces of mushrooms, sliced
  • Four eggs
  • 1/4-1/2 cup low-sodium soy sauce
  • 1 cup roasted cashews (split into smaller pieces, if desired)
  • Approximately two tablespoons of sesame oil (for drizzling)
  • Salt, to taste

1. Prepare spaghetti or rice noodles according to package directions. Once they are cooked to al dente, rinse and set aside.

2. Meanwhile, slice scallions lengthwise, removing dark green tops. Slice mushrooms.

3. In a large skillet over medium heat, scramble eggs until almost set, remove to a separate dish, and cover to keep warm. Wipe skillet clean.

4. Return skillet to medium heat and cook mushrooms and soy sauce until the mushrooms have shrunk, about five minutes.

5. Add in cashews/cashew halves and continue cooking for another three minutes.

6. Return scrambled egg to skillet, as well as adding in noodles. Stir, cooking, until eggs are reheated.

7. Drizzle over sesame oil and top with scallions. Serve immediately while hot.

Note: to make this meal gluten-free, be sure to use rice noodles without wheat in them, as well as look for a soy sauce brand that also does not use wheat (Kikkoman’s, the brand I use, does  contain wheat gluten).

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