Egg Noodles with Baby Bella Mushrooms & Cabbage Recipe

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(Serves About 4)

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Ingredients​

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• 10 oz Egg Noodle (Boiled)

• ½ x Cabbage (Sliced)

• 7 Baby Bella Mushrooms (Sliced) – Any mushrooms will do

• 1 Tsp Chili Crisp (I use Lao Gan Ma)

• 1 Tsp Gochujang (or Other Hot Sauce like Tabasco, Tapatio, Sriracha, etc.)

• 1 White Onion (Diced)

• 4 Garlic Cloves (Minced)

• 1 Inch Ginger (Minced)

• 1 Tsp Ground Black Pepper

• 2 Tsp Soy Sauce (This will act as Salt)

• 2 Tbsp Vegetable Oil

• 1 Tsp MSG (Optional -- but is does produce an umami taste to the mouth and is made from natural ingredients)

• 4 Rashers Bacon (Diced) (Optional)

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Instructions​

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1. Warm up a frying pan to medium heat. Add the oil.

2. Once your oil is ready, add the onions.

3. Sweat the onions for 3-4 minutes.

4. Add the ginger and garlic to the pan, and cook for 2-3 minutes.

5. Add the hot sauce to the pan.

6. Add the Chili Crisp to the pan.

7. Add the black pepper to the pan.

8. Add the soy sauce to the pan.

9. Stir all of this mixture together, and cook for 1-2 minutes.

10. Add the cabbage, and cook for 3-4 minutes.

11. Add the mushrooms, and cook for 1-2 minutes.

12. Optional: Add the MSG here if you wish.

13. Stir together with the mixture in the pan.

14. In a separate pot, boil the egg noodles until done according to the instructions on the package.

15. Once the noodles are done, strain the water and add the egg noodles to the cabbage and mushroom mixture. Stir well together.

16. Optional: In a separate pan, place the bacon in a cold pan. Start at low heat and gradually turn it to medium heat to allow the bacon to crisp up and release all the fat. When cooked, place on a paper towel to drain the fat. Then, mix in with the noodles.

17. Serve.