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
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.
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.
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.
Dissolve hoisin sauce, ketchup, sugar, sesame oil, soy sauce and black pepper into a bowl.
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!