Egg Noodle Stir-Fry With Broccoli

• 2 tablespoons dark sesame oil, divided
• 1 (3.5-ounce) package shiitake mushrooms
• 1/2 cup diagonally cut carrot (about 2 ounces)
• 4 Thai red chile peppers, halved
• 3 garlic cloves, minced
• 1 (1-inch) piece fresh ginger, thinly sliced
• 2 1/2 tablespoons lower-sodium soy sauce
• 2 teaspoons honey
• 7 ounces broccoli florets (about 3 cups)
• 4 baby bok choy, quartered (about 10 ounces)
• 1 (16-ounce) package refrigerated cooked Chinese egg noodles (such as Twin Marquis)
• 2 teaspoons canola oil
• 4 large eggs
• 1 tablespoon rice vinegar

1. Heat a medium saucepan over medium-high heat. Add 1 tablespoon sesame oil to pan; swirl to coat. Thinly slice mushroom caps. Add mushrooms and carrot to pan; saute 5 minutes or until tender. Add peppers, garlic, and ginger; cook 30 seconds, stirring constantly. Add stock; bring to a boil, scraping pan to loosen browned bits. Cover and simmer 10 minutes. Remove from heat; stir in soy sauce and honey. Keep warm.
2. Heat a wok or large skillet over high heat. Add remaining 1 tablespoon sesame oil to pan; swirl to coat. Add broccoli; stir-fry 3 minutes. Add bok choy; stir-fry 1 minute.
3. Place noodles in a colander; rinse under hot water to separate noodles. Drain; divide noodles evenly among 4 bowls. Top evenly with broccoli, bok choy, and stock mixture.
4. Heat a large nonstick skillet over medium heat. Add canola oil to pan; swirl to coat. Crack eggs into pan; cook 4 minutes or until whites are just set. Top each bowl with 1 egg. Drizzle servings evenly with rice vinegar.

dark sesame oil, shiitake mushrooms, carrot, red chile peppers, garlic, fresh ginger, lower, honey, broccoli, choy, egg noodles, canola oil, eggs, rice vinegar

Taken from www.myrecipes.com/recipe/egg-noodle-stir-fry-broccoli (may not work)