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



  • 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



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.



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.



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.



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.



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.



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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