The other day, while too hot to garden, was perfectly suited to jumping in the convertible and shopping. One of our stops was at Barnes and Noble bookstore where I let Sandy know I wouldn’t be buying any more cookbooks. I have plenty. But, one meander through the bargain section and I had collected an Asian Cooking cookbook; $9.98! No author, but plenty of recipes that were simple and tempting. With this dish I wanted to use what vegetables I had rather than following their ingredients exactly. I did have scallions for the thin egg pancake and a red pepper. Outside of that I substituted their veggies with asparagus and snap peas. This recipe makes 4 hearty servings. Enjoy!
8 ounces uncooked Chinese egg noodles or spaghetti. (I used spaghetti)
2 egg whites
1 green onion, thinly sliced
1 tablespoon dark sesame oil
4 ounces shiitake mushrooms, tough stems discarded.
2 cups thinly sliced bok choy (leaves and stems)
1 red or yellow bell pepper cut into strips
1/2 cup vegetable broth
1/4 cup teriyaki sauce
Chopped peanuts (optional)
Chopped cilantro (optional)
- Cook noodles according to package directions. Drain and set aside
- Beat egg whites and egg in small bowl until foamy. Stir in green onion. Spray large nonstick skillet with nonstick cooking spray; heat over medium heat. Add egg mixture; cook without stirring 2 to 3 minutes or until bottom is set. Gently turn over; cook 1 minute or until bottom is set. Slide onto cutting board; set aside.
- Heat oil in same skillet over medium-high heat. Add mushrooms, bok choy and bell pepper; cook 4 to 5 minutes or until tender. Add broth and teriyaki sauce; simmer 2 minutes. Remove to large bowl. Add noodles; toss to coat.
- Cut egg pancake into strips; add to noodle mixture. Gently toss to combine. Serve with peanuts and cilantro if desired.