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Combine mushrooms and boiling water in a small bowl. Cover and let stand for 20 minutes. Drain mushrooms, squeezing out excess liquid; reserve 1/2 cup liquid. Chop mushrooms and set aside. Meanwhile, cook noodles in additional boiling water for 5 minutes; drain and return to saucepan.
Combine egg whites and egg. Heat 1 teaspoon cooking oil and 1 teaspoon sesame oil in a 10-inch nonstick skillet over medium heat until hot. Pour in egg mixture. Lift and tilt the pan to form a thin layer of egg on the bottom. Cook, without stirring, for 2 or 3 minutes or until just set. Slide egg mixture out onto a cutting board; cool slightly and cut into 2-by-1/2-inch strips. Set aside.
In the same pan, heat the remaining 1 teaspoon cooking oil and 1 teaspoon sesame oil over medium-high heat. Add mushrooms, garlic, ginger and, if desired, crushed red pepper. Cook and stir for 1 minute. Add bell pepper and peas; cook and stir 2 minutes more. Add reserved mushroom soaking liquid and teriyaki sauce. Bring to a boil; boil gently, uncovered, for 3 minutes. Add egg strips and vegetable mixture to noodles; toss well. Serve immediately.