Asian Noodles

• 3/4 pounds, 2-18 ounces, weight Chinese Egg Noodles
• 1/2 pounds, 78 ounces, weight Mushrooms
• 1 Tablespoon Lemon Juice
• 2 whole Leeks
• 7 ounces, weight Carrots
• 1 Tablespoon Oil
• 6 tablespoons, 2 teaspoons, 4-58 pinches Soy Sauce
• 2 cups Bean Sprouts
• 4 whole Eggs

1. 1.
2. Bring salt water to boil in a pot and cook the noodles according to the instructions on the package.
3. 2.
4. Wash the mushrooms, cut them into 1/2 inch pieces and drizzle the lemon juice over the pieces.
5. 3.
6. Wash the leeks and carrots and cut into pieces about the same size as the mushrooms.
7. 4.
8. Put some oil into a pan or wok and cook the mushrooms, leeks and carrots for about 15 minutes.
9. 5.
10. Season with the soy sauce and add the noodles; mix it thoroughly.
11. 6.
12. Take another pan and make fry the eggs, sunny side up.
13. 7.
14. Serve in the noodles in Chinese bowls, topped with fried egg.
15. Enjoy!

weight chinese egg noodles, weight mushrooms, lemon juice, leeks, weight carrots, oil, soy sauce, sprouts, eggs

Taken from tastykitchen.com/recipes/main-courses/asian-noodles-2/ (may not work)