How to Make Stir Fry Noodles With Puffed Tofu & Mushroom

If you are craving those deep, savory street food flavors but want to skip the delivery fee, this recipe is for you. Today we’re making Puffed Tofu & Mushroom Noodles! We’ve got chewy egg noodles, meaty oyster mushrooms and my favorite part: puffed tofu, that acts like a literal sponge for all that flavor from the mushroom sauces. It’s fast to make, fresh, delicious. Let’s cook!

Ingredients:

200g Fresh egg noodles (Chinese Ramen)

180g Oyster mushrooms

150g Puffed tofu

70g Bamboo shoots

2 Spring onion

5g Green garlic

1 tsp Ginger

1 Chili

2 Eggs

2 tbsp Dark mushroom sauce (Lee Kum Kee)

2 tbsp Light mushroom sauce (Dek Som Boon)

2 tbsp Soy sauce

1 tsp Salt, MSG and Sichuan pepper salt

1/4 Lemon juice

50ml Oil

Slice the bamboo shoots diagonally. Slice the white parts of the spring onions the same way, then cut the green parts into small rings. Dice the chili, garlic and ginger. Trim the stems of the mushrooms and tear them into pieces by hand. Cut the puffed tofu into strips. Bring a pot of water to a boil. Season with 1/2 tsp of salt and boil the noodles for about 3 minutes. Drain and set aside.

Whisk the eggs. In a pan over medium heat, add about 20ml of oil and fry the eggs. Season with a pinch of salt and MSG. Once cooked, remove and place them in a bowl for later.

Add more oil to the pan and sauté the mushrooms until golden brown. Add the bamboo shoots and cook for a couple of minutes. Add the ginger, garlic, chili and the whites of the spring onions. Cook for one minute until fragrant. Add the tofu and season with a pinch of Sichuan pepper salt. Taste it and if needed add some MSG. (Careful not to over-season, as the mushroom sauces will be salty too!). Lower the heat and add the cooked noodles to the vegetable and tofu mix. Add the remaining (about a tsp) oil and the mushroom sauces. Mix lightly and squeeze some lemon juice over the top.

Enjoy this flavorful umami mushroom puff tofu noodles! :)