This recipe is courtesy Aviva Wittenberg — author of Lunchbox, available wherever books are sold!
These gluten-free scallion egg noodles are simple to make and a perfect and satisfying addition to this warming bowl of Mogambo infused broth.
Prep time: 15 minutes
Cooking time: 15 minutes
1 Tbsp water
1 Tbsp thinly sliced scallions
½ tsp corn starch
Oil for cooking
2 cups water
2 heaping Tbsp Mogambo
4 dried shiitake mushroom caps
1 tsp tamari
2 Tbsp thinly sliced scallions
¼ cup shelled edamame
¼ thinly sliced carrots
¼ cup corn
Make the egg noodles:
Using a fork or small whisk, gently whip the eggs, water, scallions, corn starch and salt in a medium bowl until combined.
Place a medium-sized non-stick pan over medium heat and brush the surface of the pan with a small amount of oil. Pour half of the egg mixture into the pan, tipping the pan so that it distributes evenly. Cook for about 90 seconds, until the bottom has cooked and may be starting to brown a little. Flip the egg - I use a large offset spatula to do this carefully – and cook on the other side for about 1 minute. Slide the egg crepe out of the pan onto a cutting board and repeat with the rest of the egg mixture.
Allow the eggs to cool and then roll them up and slice into noodles.
Make the broth:
Add the water, Mogambo, dried mushroom caps and tamari to a small pot. Bring to a vigorous simmer and cook until the mushroom have softened, about 20 or 25 minutes. Turn off the heat.
Remove the mushrooms from the broth and slice thinly. Add them back to the broth along with the scallions.
Assemble your lunch:
Place the noodles, edamame, carrots and corn into an airtight and microwave safe container. Top with the broth and enjoy. If you do not have access to a microwave, pack the soup and noodles into a large, preheated thermos (i.e. pre-heat your thermos with some boiling water for about 10 minute before adding boiling hot soup!) and enjoy at lunchtime!
Get ahead: Make the broth and noodles up to 3 days in advance and store in the fridge in airtight containers.