Szechuan Noodles with Mushrooms & Carrot

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• button mushrooms
  8 oz
• carrot
  1 unit
• eggs
  2 unit
• ginger
  1 unit
• lime
  1 unit
• oil
  1 tbsp
• ramen noodles
  1 unit
• salt
  1 tsp
• scallions
  2 unit
• sweet soy glaze
  2 tbsp
• szechuan paste
  2 tbsp

🍳 Cookware

• large pot
• grater
• large pan
• medium pan

1. 

   1

   carrot ramen noodles eggs sweet soy glaze szechuan paste lime scallions ginger button mushrooms black pepper salt butter oil

   carrot: 1 unit, ramen noodles: 1 unit, eggs: 2 unit, sweet soy glaze: 2 tbsp, szechuan paste: 2 tbsp, lime: 1 unit, scallions: 2 unit, ginger: 1 unit, button mushrooms: 8 oz, black pepper: 1 tsp, salt: 1 tsp, butter: 1 tbsp, oil: 1 tbsp
2. 

   2

   Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and slice button mushrooms into ¼-inch-thick pieces. Peel and grate carrot on the largest holes of a grater . Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Quarter lime.
3. 

   3

   Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, ⏱️ 5 minutes . Add carrot, scallion whites, and ginger. Cook until tender and fragrant, ⏱️ 1 minutes . Season with salt and pepper. Reduce heat under pan to low.
4. 

   4

   Once water is boiling, add ¾ of the ramen noodles (save the rest for another use) to pot. Cook, stirring, until tender, ⏱️ 1 minutes . Reserve 1 cup cooking liquid, then drain. Toss noodles with a drizzle of oil to prevent sticking.
5. 

   5

   To pan with veggies, stir in sweet soy glaze, szechuan paste, and butter until combined. Add noodles and ¼ cup reserved cooking liquid; toss to coat. If your pan isn’t large enough, carefully pour everything back into pot used for noodles. Season with salt and pepper. Keep covered off heat until ready to serve.
6. 

   6

   Heat oil in a medium pan over medium heat. Once hot, crack eggs into pan and cover. Cook to preference. Uncover and season with salt. Remove from heat.
7. 7

   Toss noodles with another splash of reserved cooking liquid if necessary and a squeeze of lime juice to taste. If needed, rewarm over medium heat. Divide noodles between bowls; top each bowl with a fried egg. Sprinkle with scallion greens and serve with remaining lime wedges on the side.