Ingredients
3 tablespoons safflower oil
5 large eggs, room temperature, beaten
Kosher salt and freshly ground pepper
2 tablespoons minced ginger (from a 1 1/2-inch piece)
1 tablespoon minced garlic (from 2 to 3 cloves)
8 ounces Broccolini, cut into 2-inch pieces (3 cups)
6 ounces shiitake mushrooms, stemmed and sliced
1 bunch scallions, trimmed and thinly sliced on the bias (1 cup)
1 red-finger chile pepper, thinly sliced (1/4 cup)
2 tablespoons reduced-sodium soy sauce
3 tablespoons fresh lime juice
Preparation
Heat 1 tablespoon oil in a large skillet over medium-high. Add eggs and 1/2 teaspoon salt; cook, undisturbed, until edges are set, about 30 seconds. Lift edges with a spatula; tilt pan so runny parts slide to bottom. Cook until golden in places on bottom but still wet on top, about 1 minute. Slide onto a cutting board; let cool slightly, then roll up like a cigar and slice into 1/2-inch-thick “noodles.”
Wipe skillet clean; add remaining 2 tablespoons oil and place over high heat. When oil shimmers, add ginger, garlic, Broccolini, mushrooms, and half of scallions. Cook, stirring, until vegetables are golden in places, about 5 minutes. Stir in chile and 1/4 teaspoon pepper; cook 30 seconds. Add soy sauce, lime juice, egg “noodles,” and remaining scallions; toss to combine. Serve.
