- 4 oz. (½ package) Explore Cuisine Organic Black Bean Spaghetti Noodles
- 2 tbsp. extra virgin olive oil
- 8 oz. shiitake mushrooms
- 4 oz. carrots, cut into matchstick
- 4 oz. Sweety Drop cherry peppers
- 4 oz. frozen edamame
- ½ c. vegetable broth
- 2 tbsp. honey
- 1 ½ tbsp. Gochujang paste
- 1 tbsp. soy sauce
- 1 tbsp. seasoned rice wine vinegar
- 1 tsp. sesame oil
- 4 large eggs
In a large stock pot, bring salted water to a boil and prepare the Black Bean Spaghetti Noodles as instructed on package.
While the black bean noodles cook, heat a large sauce pan over medium high heat. Add extra virgin olive oil and sauté the shiitake mushrooms until they have released most of their liquid. Add the carrots, peppers, and edamame and cook for another 2-3 minutes. Add the broth, honey, Gochujang paste, soy sauce, vinegar, salt and sesame oil to the hot pan and stir to combine all the ingredients, reduce the heat to low.
Once the black bean noodles have cooked, drain and immediately toss with the vegetables and sauce to coat. Keep on low heat, tossing and folding the noodles occasionally while preparing the fried eggs.
In a non-stick skillet, fry the eggs (two at a time) being careful to leave the yolks slightly runny. Portion a quarter of the noodles and vegetables into each bowl and top with each with one fried egg in the center and serve immediately.
Instruct the diners to break the yolk and mix all the ingredients together in the bowl to thoroughly coat everything in yolk rich sauce.
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