My husband and I LOVE noodle dishes any way they come, and this recipe is no exception. This dish is very simple to whip up and comes together quickly- perfect for weeknight cooking.
You will need:
Noodles of your choice (I like linguine for this, but rice noodles would be delicious)
1 egg
1 large zucchini
Baby portabella mushrooms
Garlic
Sesame oil
¼ cup onion
⅓ cup soy sauce
1 tablespoon brown sugar
1 teaspoon pickled ginger
1 teaspoon Sriracha
Fresh cilantro
2 green onions
Peanuts and limes to garnish
Rotisserie chicken
Cook noodles according to package instructions. Set aside.
In a small bowl, whisk together brown sugar, soy sauce, and ginger until sugar has dissolved. Set aside.
In a pan with a small amount of sesame oil, cook diced zucchini, mushrooms, onion, and garlic together; season as you go. Once vegetables are cooked, create a well in the middle of the pan and scramble eggs until they are cooked through.
In large pot, combine cooked vegetables and eggs, noodles, picked rotisserie chicken and sauce mixture. Combine using a spoon.
Serve immediately with fresh cilantro, diced green onions, peanuts, and lime wedges as garnish. Store garnishes and main dish separately for a better leftovers experience.
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