Asian Noodles

Name: Asian Noodles
Ingredients: 3/4 pounds, 2-18 ounces, weight Chinese Egg Noodles; 1/2 pounds, 78 ounces, weight Mushrooms; 1 Tablespoon Lemon Juice; 2 whole Leeks; 7 ounces, weight Carrots; 1 Tablespoon Oil; 6 tablespoons, 2 teaspoons, 4-58 pinches Soy Sauce; 2 cups Bean Sprouts; 4 whole Eggs

9 ingredients

15 steps

Ingredients

3/4 pounds, 2-18 ounces, weight Chinese Egg Noodles
1/2 pounds, 78 ounces, weight Mushrooms
1 Tablespoon Lemon Juice
2 whole Leeks
7 ounces, weight Carrots
1 Tablespoon Oil
6 tablespoons, 2 teaspoons, 4-58 pinches Soy Sauce
2 cups Bean Sprouts
4 whole Eggs

Directions

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1.
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Bring salt water to boil in a pot and cook the noodles according to the instructions on the package.
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2.
4

Wash the mushrooms, cut them into 1/2 inch pieces and drizzle the lemon juice over the pieces.
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3.
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Wash the leeks and carrots and cut into pieces about the same size as the mushrooms.
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4.
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Put some oil into a pan or wok and cook the mushrooms, leeks and carrots for about 15 minutes.
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5.
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Season with the soy sauce and add the noodles; mix it thoroughly.
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6.
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Take another pan and make fry the eggs, sunny side up.
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7.
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Serve in the noodles in Chinese bowls, topped with fried egg.
15

Enjoy!