8ozSpaghetti(sub any type of noodles, soba, dried ramen, etc.)
2TbspCooking Oil
2Portobello Mushrooms, thinly sliced
5ozShredded Carrots(I like to buy pre-shredded)
1Red Bell Pepper, thinly sliced
2tspWhite Sesame Seeds
4Eggs
Chopped Green Onions, for serving
Sriracha or other hot sauce, for serving(optional)
Instructions
Boil noodles according to package directions.
While noodles cook, combine all of the sauce ingredients in a jar and shake or whisk well (make sure that the cornstarch is fully incorporated). Set aside.
Heat a large saute pan or wok over medium-heat. Add 1 Tbsp oil. When oil is hot, add mushrooms, carrots, and bell pepper. Saute until all of the vegetables are nearly tender, 5 to 7 minutes.
Pour sauce over vegetables and bring to a simmer. Simmer until sauce thickens slightly, about 2 minutes.
Drain noodles and add to vegetables and sauce. Add sesame seeds. Toss everything well to combine. Set aside, off the heat, covered, to keep warm.
Place a nonstick pan over medium heat. Add 1 Tbsp oil and swirl pan around to coat the bottom of the pan. When pan is hot, crack eggs into heated oil. Cook on one side for sunny-side up or flip for over-easy.
Serve eggs over noodles. Season tops of eggs with some salt.
Add chopped green onions and / or hot sauce if you’d like.
Notes
Soy Sauce - If using regular (not low-sodium) soy sauce, reduce to 3 Tablespoons.