Lo Mein Noodle Stir-Fry with Miso-Roasted Tomatoes & Soft-Boiled Eggs

Lo Mein Noodle Stir-Fry

with Miso-Roasted Tomatoes & Soft-Boiled Eggs

30 MIN
2 Servings
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From the Test Kitchen

Umami-rich flavors like white miso paste and dried shiitake mushrooms combine with sweet datterini tomatoes (a specialty Italian variety) to create layers of bold flavor in this easy stir-fry. A soft-boiled egg provides a rich finish to the dish.

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  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the cabbage. Cut out and discard the core, then thinly slice the leaves. Place the mushrooms in a bowl. Add 3/4 cup of hot water; set aside to rehydrate, at least 10 minutes. Reserving 1/2 cup of the liquid, carefully drain the tomatoes

Roast the tomatoes:
2 Roast the tomatoes:

In a large bowl, whisk together the miso paste and 1 tablespoon of warm water until smooth. Add the tomatoes and carefully stir to coat. Transfer the seasoned tomatoes to a sheet pan. Arrange in an even layer. Roast 11 to 13 minutes, or until lightly browned. Remove from the oven. 

Make the soft-boiled eggs:
3 Make the soft-boiled eggs:

While the tomatoes roast, carefully add the eggs to the pot of boiling water. Cook, uncovered, 6 to 7 minutes. Leaving the water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer. Rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.  

Cook the vegetables:
4 Cook the vegetables:

While the eggs cook, reserving the liquid, transfer the rehydrated mushrooms to a cutting board. Roughly chop. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped mushrooms and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the noodles:
5 Cook the noodles:

Using your hands, carefully separate the noodles. Add the noodles to the same pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until tender. Drain thoroughly. 

Finish the noodles & serve your dish:
6 Finish the noodles & serve your dish:

Add the cooked noodles, reserved mushroom liquid, reserved tomato liquid, and soy glaze to the pan of cooked vegetables. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat and stir in the roasted tomatoes. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs. Garnish with the sesame seeds. Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the cabbage. Cut out and discard the core, then thinly slice the leaves. Place the mushrooms in a bowl. Add 3/4 cup of hot water; set aside to rehydrate, at least 10 minutes. Reserving 1/2 cup of the liquid, carefully drain the tomatoes

2 Roast the tomatoes:

In a large bowl, whisk together the miso paste and 1 tablespoon of warm water until smooth. Add the tomatoes and carefully stir to coat. Transfer the seasoned tomatoes to a sheet pan. Arrange in an even layer. Roast 11 to 13 minutes, or until lightly browned. Remove from the oven. 

Roast the tomatoes:
Make the soft-boiled eggs:
3 Make the soft-boiled eggs:

While the tomatoes roast, carefully add the eggs to the pot of boiling water. Cook, uncovered, 6 to 7 minutes. Leaving the water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer. Rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.  

4 Cook the vegetables:

While the eggs cook, reserving the liquid, transfer the rehydrated mushrooms to a cutting board. Roughly chop. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped mushrooms and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the vegetables:
Cook the noodles:
5 Cook the noodles:

Using your hands, carefully separate the noodles. Add the noodles to the same pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until tender. Drain thoroughly. 

6 Finish the noodles & serve your dish:

Add the cooked noodles, reserved mushroom liquid, reserved tomato liquid, and soy glaze to the pan of cooked vegetables. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat and stir in the roasted tomatoes. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs. Garnish with the sesame seeds. Enjoy! 

Finish the noodles & serve your dish:
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