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.
I find that cooking the mushrooms separately until they’re crisp at the edges makes all the difference. 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.
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
Ingredients
- 2 tbsp peanut butter
- 2 tbsp chilli oil
- 2 tbsp light soy sauce
- 1 tbsp sesame oil, plus 1 tbsp extra for eggs
- 1 tbsp rice wine vinegar
- 1 tbsp grated ginger
- 1 tbsp grated garlic
- 250g sliced mushrooms
- 300g cooked noodles
- 3 spring onions, white parts sliced and green parts reserved for garnish
- 2 eggs
- 1 tbsp butter
- 1 tbsp crispy chilli oil
- Sesame seeds for garnish
Directions
- 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.
- 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.
- In the same pan, add the white parts of the spring onions and stir-fry for 1 minute until softened.
- Add the cooked noodles to the pan and toss to heat through, about 2 minutes.
- Pour the sauce over the noodles and mix well until evenly coated. Remove from heat and transfer to serving bowls.
- In a separate non-stick pan, heat 1 tbsp butter, 1 tbsp sesame oil and 1 tbsp crispy chilli oil over medium-high heat.
- Crack the eggs into the pan and fry until the whites are set but the yolks remain runny, about 2-3 minutes.
- 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.
- Serve immediately while the eggs are still hot.
