Lo Mein Noodle Stir-Fry with Miso-Roasted Tomatoes & Soft-Boiled Eggs

ingredients

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  • 2 Pasture-Raised Eggs
  • 1 14-Ounce Can Whole Peeled Datterini Tomatoes
  • ½ lb Fresh Lo Mein Noodles (Previously Frozen)
  • ½ lb Cabbage
  • 3 Tbsps Sweet White Miso Paste
  • ½ oz Dried Shiitake Mushrooms
  • 1 tsp Black & White Sesame Seeds
  • 2 Tbsps Soy Glaze
  • ¼ tsp Crushed Red Pepper Flakes

 

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1.Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Place the mushrooms in a bowl. Add 1/2 cup of hot water; set aside to rehydrate, at least 10 minutes. Cut out and discard the core of the cabbage; thinly slice the leaves. Reserving the liquid, carefully drain the tomatoes. In a bowl, combine the soy glaze, spicy ponzu sauce, and 1/2 cup of the reserved tomato liquid.

 

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2.In a large bowl, whisk together the miso paste and 1 tablespoon of warm water until smooth. Add the tomatoes; stir to coat. Carefully transfer the seasoned tomatoes to a sheet pan. Arrange in an even layer. Roast 11 to 13 minutes, or until lightly browned. Remove from the oven.

 

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3.While the tomatoes roast, carefully add the eggs to the pot of boiling water. Cook, uncovered, 6 to 7 minutes. Leaving the water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper.

 

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4.While the eggs cook, reserving the liquid, transfer the rehydrated mushrooms to a cutting board; roughly chop. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped mushrooms. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat.

 

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5.Using your hands, carefully separate the noodles. Add the noodles to the same pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until tender. Drain thoroughly.

 

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6.To the pan of cooked vegetables, add the cooked noodles, reserved mushroom liquid, and sauce. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat and stir in the roasted tomatoes. Serve the finished noodles topped with the seasoned eggs. Garnish with the sesame seeds. Enjoy!

 

Umami-rich flavors like savory miso paste, sweet datterini tomatoes (a specialty Italian variety), and dried shiitake mushrooms combine to create layers of bold flavor in this easy stir-fry.

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