In order to bring you the best organic produce, some ingredients may differ from those depicted.

Stir-fried egg noodles with sesame sauce and a fried egg

Dairy-Free, Vegetarian, Protein Plus

2 Servings, 690 Calories/Serving

40 Minutes

One of the secrets to a great stir fry is to have all the ingredients ready before you start cooking. If you chop the vegetables while waiting for the water to come to a boil and start stir frying them while the noodles cook, you can transfer the rice noodles directly from the water to the stir-fry pan.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

½ pound fresh egg noodles
2 garlic cloves
1-inch piece ginger
8 ounces broccoli florets
1 red bell pepper
4 ounces cremini mushrooms
3 green onions
½ teaspoon Korean kimchI chile flakes (optional)
1 ½ cups bean sprouts
Stir-fry sauce (mirin - tamari - rice wine vinegar - toasted sesame oil)
2 eggs
2 garlic cloves
1-inch piece ginger
8 ounces broccoli florets
1 red bell pepper
4 ounces cremini mushrooms
3 green onions
½ teaspoon Korean kimchI chile flakes (optional)
1 ½ cups bean sprouts
Stir-fry sauce (mirin - tamari - rice wine vinegar - toasted sesame oil)
2 eggs

Nutrition per serving

Calories 690, Total Fat 27g (35% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 250mg (83% DV), Sodium 720mg (31% DV), Total Carb. 85g (31% DV), Fiber 9g (32% DV), Protein 27g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the noodles

In a sauce pot over high heat, bring 4 cups of water to a boil. While waiting for the water heat, prep the vegetables.
Add the rice noodles to the boiling water and cook, stirring occasionally, until heated through, 3 to 4 minutes. Drain the noodles.

2 Prep the vegetables

Finely chop the garlic.
Peel and finely chop the ginger.
Cut the broccoli into florets.
Cut the bell pepper into thin slices.
Cut the mushrooms into thin slices.
Finely chop the green onions.
Cut the broccoli into bite-sized pieces if necessary.

Cook the stir-fry

In a frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the garlic, ginger, and kimchee chile flakes (if using), and cook, stirring frequently, until just fragrant, 1 to 2 minutes. Add the broccoli, bell pepper, and mushrooms and season with salt. Cover and cook, stirring occasionally, until the vegetables have softened slightly, 6 to 8 minutes. Stir in the cooked noodles, green onions, bean sprouts and stir-fry sauce and toss well to combine. Cook, stirring occasionally, until the noodles have absorbed the sauce, 2 to 3 minutes.

Fry the eggs

In a nonstick pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Crack the eggs into the pan, season with salt and pepper, and cook until the whites are set and the yolk is still runny, 2 to 3 minutes.

Serve

Transfer the stir fry to individual plates and top with the fried eggs.

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