Why Make This Recipe
Shrimp Egg with Mushroom Noodles is a quick and delicious meal that combines seafood, vegetables, and noodles into one flavorful dish. It is perfect for busy weeknights or when you want something comforting and easy to prepare. The combination of shrimp, mushrooms, and bok choy creates a wonderful taste, while the eggs add a hearty texture. Not only is it tasty, but it is also a nutritious option packed with protein and vegetables.
How to Make Shrimp Egg with Mushroom Noodles
Ingredients:
- 8 oz dried thin noodles (egg noodles or similar)
- 1 lb shrimp, peeled and deveined
- 1 cup shiitake mushrooms, sliced
- 1/2 cup button mushrooms, sliced
- 1/4 cup bok choy, chopped
- 2 eggs, lightly beaten
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- Salt and pepper to taste
- 4 cups chicken broth or water
Directions:
- Cook the noodles according to package directions until al dente. Drain and set aside.
- Heat sesame oil in a large pot or wok over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).
- Add shrimp to the pot and cook until pink and opaque (about 2-3 minutes per side). Remove shrimp from the pot and set aside.
- Add shiitake and button mushrooms to the pot and cook until softened (about 5 minutes).
- Pour in chicken broth (or water), add bok choy, and bring to a simmer.
- Gently pour in the beaten eggs, stirring constantly until cooked through.
- Add cooked noodles and shrimp back to the pot. Stir in soy sauce and oyster sauce (if using). Season with salt and pepper to taste.
- Simmer for a few minutes to allow flavors to meld.
- Serve hot, garnished with chopped green onions if desired.
How to Serve Shrimp Egg with Mushroom Noodles
Serve the dish hot in bowls, optionally garnished with chopped green onions for an extra touch of freshness. It can be enjoyed on its own or with additional sides like spring rolls or a light salad for a more filling meal.
How to Store Shrimp Egg with Mushroom Noodles
To store leftovers, let the dish cool down completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving. If freezing, it’s best to store the noodles and broth separately to maintain the texture.
Tips to Make Shrimp Egg with Mushroom Noodles
- Use fresh shrimp for the best flavor, but frozen shrimp works well too. Just make sure to defrost it before cooking.
- Feel free to customize the vegetables based on what you have. Carrots, bell peppers, or snow peas can be great additions.
- If you want more flavor, consider adding a splash of fish sauce along with the soy sauce.
Variation
For a gluten-free option, you can substitute regular noodles with gluten-free noodles and use tamari instead of soy sauce. You can also add other protein sources like chicken or tofu for variety.
FAQs
Can I use other types of noodles?
Yes, you can substitute with rice noodles or soba noodles if you prefer.
Is it okay to add more vegetables?
Absolutely! Feel free to add your favorite vegetables for more nutrients and taste.
Can I make this dish ahead of time?
Yes, you can prepare the components ahead of time and assemble them right before serving for the freshest taste. Just remember to store everything separately.
Shrimp Egg with Mushroom Noodles
Ingredients
Noodles and Broth
- 8 oz dried thin noodles (egg noodles or similar)
- 4 cups chicken broth or water
Seafood
- 1 lb shrimp, peeled and deveined Use fresh or thawed frozen shrimp.
Vegetables
- 1 cup shiitake mushrooms, sliced
- 1/2 cup button mushrooms, sliced
- 1/4 cup bok choy, chopped Feel free to customize with other vegetables.
- 2 cloves garlic, minced
Sauces and Seasoning
- 2 pcs eggs, lightly beaten
- 1 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- Salt and pepper to taste
Instructions
Preparation
- Cook the noodles according to package directions until al dente. Drain and set aside.
- Heat sesame oil in a large pot or wok over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).
Cooking
- Add shrimp to the pot and cook until pink and opaque (about 2-3 minutes per side). Remove shrimp from the pot and set aside.
- Add shiitake and button mushrooms to the pot and cook until softened (about 5 minutes).
- Pour in chicken broth (or water), add bok choy, and bring to a simmer.
- Gently pour in the beaten eggs, stirring constantly until cooked through.
- Add cooked noodles and shrimp back to the pot. Stir in soy sauce and oyster sauce (if using). Season with salt and pepper to taste.
- Simmer for a few minutes to allow flavors to meld.
Serving
- Serve the dish hot in bowls, optionally garnished with chopped green onions for an extra touch of freshness.