A recipe I came up with experimenting with cooking Asian noodles. It’s a quick and easy dish that works great as a side or for a quick lunch
- About ½ lb wheat spaghetti
- ¼ cup baby Bella mushrooms
- 4 tablespoons spicy brown mustard (condiment)
- 2 teaspoon honey
- 1 table spoon ginger powder
- Sesame seeds (sprinkled)
- Garlic (sprinkled)
- 2 eggs
- 1 slice butter
Pre-prepare pasta and strain it well. You may want to let it air dry or chill in the fridge.
Add eggs, mustard, honey, garlic and ginger to a mixing bowl. Mix well until you get a uniform texture
Slice the mushrooms
Put the pasta in the mixing bowl and mix well. You want to get a uniform coating over all the noodles. You can use some wooden spoons or thongs to toss it but it might also be fun to mix with (well washed) hands. It’s very gooey and smells nice.
Butter a pan and turn stove top to medium. Add the coated pasta. Stir regularly to cook evenly and stir in mushrooms and sesame seeds. Cooking time should be about 5 minutes, but you’ll want to judge it by eye and taste. Make sure you have no raw egg remaining. Taste test occasionally to ensure it’s as flavorful as desired. If the taste is a little week you can add in more mustard and restir as you cook. The mixture should cake onto the pasta. You can cook it to varying degrees of crispiness (from soft to crunchy) depending on your preference. I usually cook it just slightly crisped. Turn off stove and move to a serving dish.