Asian Noodle Pan

For the Asian noodle pan, pour boiling water over the egg noodles and let them swell for 8 minutes. Then drain the water and leave covered until ready to use.

Blanch romaine florets briefly in boiling water. Mix soy sauce, 1 tablespoon sesame oil, five spice, ginger, garlic, and brown sugar to make a sauce and set aside.

Heat 4 tablespoons olive oil in a skillet and sauté the mushroom, romanesco florets, carrots, and onion for about 5 minutes. Then pour over the sauce and simmer for 2 minutes – add 4-5 tablespoons of water if necessary.

Remove the vegetables from the pan, add 2 tbsp olive oil and 1 tbsp sesame oil to the pan, add the noodles and fry briefly – whisk the 2 eggs in a bowl and pour over the noodles until the egg sets.

Now add the vegetables with the juice and heat together for 2 minutes.

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