Pasta & Noodles Vegetarian

Sizzling Crispy Egg & Mushroom Noodles

Quick weeknight noodles with crispy mushrooms, rich peanut sauce, and fried eggs with runny yolks that mix through for added creaminess.

4.7 (3 reviews)
By Ricky Robinson Updated June 3, 2025

This noodle dish brings together a few simple ingredients. The combination of earthy mushrooms and rich egg yolk creates a lovely texture contrast against the slippery noodles, while the sauce adds depth and warmth.

Cooking the mushrooms separately until they're crisp at the edges makes all the difference.

I find it takes a bit of patience, but the flavour payoff is worth it. The same goes for the eggs, where you want that perfect balance of crispy white edges and a runny yolk that mixes through the noodles when you break into it.

The sauce is really easy to put together. The peanut butter gives it a creamy quality, while the chilli oil, soy, and rice vinegar balance things out with salt, heat and tang. Adding freshly grated ginger and garlic (rather than the stuff from a jar) really lifts the whole dish.

Sizzling Crispy Egg & Mushroom Noodles recipe image
Sizzling Crispy Egg & Mushroom Noodles

This is proper quick cooking, the kind that suits a weeknight when you want something tasty without much fuss. The whole thing takes less than half an hour from start to finish. Just remember to have everything prepped before you start, as once you begin cooking, it all comes together quite rapidly.

The spring onions and sesame seeds aren't just for show. The green bits add a fresh crunch, cutting through the richness, while the sesame seeds add a bit of nutty flavour that complements the sesame oil in the sauce.

You can use whatever noodles you fancy. The real star is that combination of the savoury sauce, crispy mushrooms and that glorious egg on top. Give it a go!

Sizzling Crispy Egg & Mushroom Noodles

Fried egg Mushroom Noodles
Total Time 25 min
Servings 2 servings
Calories 520 cal
Protein 18g

Ingredients

Equipment Needed

  • Large Frying Pan or Wok
  • Small Bowl
  • Non-Stick Pan

Instructions

  1. 1
    In a small bowl, whisk together the peanut butter, chilli oil, light soy sauce, 1 tbsp sesame oil, rice wine vinegar, grated ginger, and grated garlic until smooth to make the sauce. Set aside.
  2. 2
    Heat a large frying pan or wok over medium-high heat. Add a splash of oil and cook the sliced mushrooms for 5-6 minutes until golden brown and crispy at the edges. Remove and set aside.
  3. 3
    In the same pan, add the white parts of the spring onions and stir-fry for 1 minute until softened.
  4. 4
    Add the cooked noodles to the pan and toss to heat through, about 2 minutes.
  5. 5
    Pour the sauce over the noodles and mix well until evenly coated. Remove from heat and transfer to serving bowls.
  6. 6
    In a separate non-stick pan, heat 1 tbsp butter, 1 tbsp sesame oil and 1 tbsp crispy chilli oil over medium-high heat.
  7. 7
    Crack the eggs into the pan and fry until the whites are set but the yolks remain runny, about 2-3 minutes.
  8. 8
    Top each bowl of noodles with a crispy fried egg, the reserved crispy mushrooms, sliced green parts of spring onions, an extra drizzle of crispy chilli oil if you like, and a sprinkle of sesame seeds.
  9. 9
    Serve immediately while the eggs are still hot.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Serving Suggestions

Serve immediately while the eggs are still hot. Pair with a simple cucumber salad or pickled vegetables for extra freshness.

Variations

Try adding pak choi or baby spinach for extra greens, or swap the peanut butter for tahini for a different flavour profile. For extra protein, add sliced chicken or tofu.

Sizzling Crispy Egg & Mushroom Noodles

Rate & Review

4.7 • 3 reviews

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