Mushroom Noodle Bowl with Poached Egg

Step 1

Bring a large pot of salted water to a boil. Add the 8 oz noodles and cook according to package directions until al dente, about 6-8 minutes. Reserve 1/2 cup of pasta water, then drain the noodles.

Step 2

While the noodles cook, slice the 8 oz mushrooms and mince the 3 garlic cloves. Thinly slice the 2 green onions and chop the 1/4 cup cilantro.

Step 3

Heat a large skillet over medium-high heat. Add the mushrooms and cook without stirring for 3-4 minutes until they start to brown. Add the garlic and cook for 1 minute until fragrant.

Step 4

Add the cooked noodles, 2 tbsp soy sauce, and 1/4 cup of the reserved pasta water to the skillet. Toss everything together for 2-3 minutes until the noodles are well coated and heated through. Season with salt and pepper to taste.

Step 5

Meanwhile, bring a small pot of water to a gentle simmer. Crack each of the 2 eggs into a small bowl, then slide them into the water. Poach for 3-4 minutes until the whites are set but the yolks are still runny.

Step 6

Divide the noodle mixture between two bowls. Top each with a poached egg, then sprinkle with the sliced green onions, chopped cilantro, and 1/2 tsp red pepper flakes. Serve immediately.

Step 7

For extra flavor, stir in a splash of rice vinegar or a drizzle of sesame oil along with the soy sauce.