A vegetarian dish that's still hearty, meaty, and has a Pepper-approved level of heat.
Noods are never a bad idea. This vegetarian dish uses mushroom as a hearty, meaty element, spiced with Chili-Garlic seasoning that packs a punch. Adding an egg on top will give you extra protein, plus another place to sprinkle this ultra garlicky spice with a Pepper-approved level of heat. You may breathe fire after this one, so proceed with caution.
1 pound shiitake mushrooms, stems removed and halved if large
1 tablespoon Chili-Garlic seasoning, plus more for seasoning
3 tablespoons neutral oil
1 tablespoon soy sauce
2 packets ramen noodles, spice packets reserved for another use
Preheat a large skillet or wok over medium-high heat with neutral oil for a few minutes. (You want a hot skillet so the mushrooms can get some color!) Add the mushrooms in a single layer and cook until tender and golden brown, 10–12 minutes. Add the Chili-Garlic seasoning and stir to evenly distribute the spice.
Boil ramen noodles according to package directions. Drain and add to the skillet with the mushrooms. Add soy sauce and toss to combine.
Heat a nonstick skillet over medium heat. Add a drizzle of oil or a pat of butter and fry the eggs sunny-side up until the whites are set and yolks are still runny. Serve each portion of noodles topped with an egg and an extra sprinkle of Chili-Garlic Seasoning.