This spectacular dish revolves around soft and chewy egg noodles evenly coated in a mushroom sauce with crispy tofu and sautéed vegetables. This is a quick and easy vegetarian egg noodle recipe packed with loads of great flavors and textures!
Ingredients
Cook Time: 30 Minutes
4 Rolls of SIMPLY FOOD Premium Egg Noodles
3 Oz of Fried Tofu
3 Oz of Carrot
3 Oz of King Oyster Mushroom
2 Oz of Brown Beech Mushroom
2 Oz of Cress
1 Oz of Green Onion
1 Tsp Soy Sauce
1 Tsp of Hoisin Sauce
½ Tsp of Sugar
½ Tsp of Sesame Oil
½ Tsp of Black Pepper
1 Tbsp of Ketchup
Suitable amount of Cooking Oil
Suitable amount of Salt
Suitable amount of Roasted Sesame
Instructions
Step 1
Julienne carrot, king oyster mushroom and fried tofu. Cut the end of the brown beech mushroom cluster and the cress, and thinly slice the green onions.
Step 2
Deep-fry the fried tofu until golden brown and crispy. Boil the carrot, king oyster mushroom, brown beech mushroom until cooked and soak in ice cold water.
Step 3
Prepare SIMPLY FOOD Premium Egg Noodles by cooking in boiling water for 3 minutes. Take the egg noodles out and soak into cold water. Drain egg noodles and mix with a small amount of cooking oil.
Step 4
Dissolve hoisin sauce, ketchup, sugar, sesame oil, soy sauce and black pepper into a bowl.
Step 5
Mix cooked egg noodles with the sauce and serve with all of the vegetables and crispy tofu. Sprinkle roasted sesame on top of egg noodle dish and serve. Enjoy!