Quick Mushroom Noodle Bowl

I had a portabello in the fridge that needed to be used, and since I am the only one in the house that likes them, I could do whatever I wanted with it.  I was drooling over some mushroom stroganoff, but didn’t really want to do the creamy thing.  So here is what I came up with for a quick lunchfast (breakfast + lunch).

I cut the large portabello in 1 inch chunks, added that along with 1/4 cup sliced yellow onion and 1 Tablespoon butter to a wok.  I’d have preferred green onions, but didn’t have any.  I sauteed that for about 5 minutes, while I had the whole wheat egg noodles cooking.  I also put 1 teaspoon of black sesame seeds in a non-stick pan on medium to toast.  I added 1 clove minced garlic and about 1 Tablespoon chopped ginger to the mushrooms and let it get good-smelling.  Then I put in a teaspoon of beef base with 1 1/4 cups of water and let it simmer for about 4 minutes.  Added the noodles and some red chinese chili granules and topped it off with the sesame seeds.  It would have been great with some sesame oil, and of course the green onions, but it was a pretty fine lunch!

Advertisements
Next Post
Leave a comment

Something to Say?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: