Dried Egg Noodles Mixed with Mushroom Sauce

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! 


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


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!