Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4
Andy once made a quick lunch for me in which he stir fried egg noodles with a variety of mushrooms and left over tofu. The kitchen was left a mess but it quickly became one of my favorite meals. I love flavorful chewy egg noodles, the texture is unmatched! You can substitute a lot in this recipe but try the oyster mushrooms.
Pros: quick and easy meal
Cons: best in a wok or very large pan
Ingredients:
16 oz of fresh egg noodles
Handful of oyster mushrooms (cleaned and cut into bite sized pieces)
3.5 oz white beech mushrooms (cleaned and trimmed)
1 large "stalk" king trumpet mushroom (sliced into 2 inch pieces)
Handful of Chinese broccoli (cut and slice thin into 3 inch pieces)
1 block fried or firm tofu (cut into 2 inch pieces)
1/2 small white or yellow onion (1/4 inch slices)
4 cloves of garlic (minced)
2 tablespoons of soy sauce
2 tablespoons of dark soy sauce
4 tablespoons of palm sugar (or light brown sugar)
5-6 dried chilis (roughly chopped)
1/2 teaspoon Asian five spice
1/2 teaspoon white pepper (or black pepper)
2 tablespoons of oil
Prep your egg noodles by putting them in boiling water. When the pot boils again, take the noodles out and rinse them with cold water. My favorite brand of egg noodles is Sun Hing "oriental lo mein noodles."
Clean and cut your mushrooms, Chinese broccoli, tofu, onion, and garlic as recommended above. In a small bowl, mix your soy sauce, dark soy sauce, palm sugar, chilis, Asian five spice, and white pepper.
In a wok or large pan, heat up your oil on very high heat. When the pan is very hot, drop in your three types of mushrooms and the larger stalks of Chinese broccoli. Stir fry for about 2 minutes before adding the rest of your Chinese broccoli, onion, and garlic. After another 2 minutes, add in your tofu and mixed sauce. Gently mix to combine everything.
Add in your egg noodles. Toss to coat everything in the soy sauce. When the noodles are warmed through, serve and enjoy!