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Serves
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Ingredients
  • 80 g dried mushrooms (I used abalones)
  • 180 g rice noodles
  • 2 eggs
  • 50 g edamame beans
  • 1 large carrot
  • 1 Stock cube
  • 1 tbsp sesame oil
  • 1 tsp chilli oil
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 2 tsps Shaoxing wine
  • 2 garlic cloves
  • 1 tsp chilli flakes
Soy and garlic mushrooms with rice noodles Soy and garlic mushrooms with rice noodles
Soy and garlic mushrooms with rice noodles
Prep 25 minutes
Total 35 minutes
  1. Soak dried mushrooms in boiling water to expand for at least 20 minutes. If you're using fresh, just finely slice them.
  2. Slice the carrot into thin batons.
  3. Add a stock cube (your choice, but beef might be a bit odd) to 700 ml boiling water in a saucepan along with the light soy sauce and 1 tsp of Shaoxing wine and leave this to simmer and infuse.
  4. Add sesame oil to a wok or cast iron pan, add the diced garlic and allow to colour.
  5. Add the mushrooms to the garlic and stir. Once they’ve had a minute or so in the pan, add the dark soy sauce, 1 tsp Shaoxing wine and 1 tsp chilli flakes. Ensure they’re well coated and continue to cook for another 5 minutes. Add a splash of water if needed.
  6. Add 1 tsp of chilli oil to a pan and once this is at a high heat, fry two eggs.
  7. Meanwhile, cook the rice noodles in boiling water for around 4 minutes. They will start to stick together once drained so prepare to serve immediately.
  8. Place your noodles in the bowl, followed by the broth.
  9. Top with the mushrooms, edamame beans, fried egg and carrot.
  10. Serve with a sprinkle of sesame seeds, fresh chilli and/or crispy chilli, or whatever else you like to add to your noodle dishes.
Soy and garlic mushrooms with rice noodles Soy and garlic mushrooms with rice noodles
Soy and garlic mushrooms with rice noodles
favorite
print
like
Prep 25 minutes
Total 35 minutes
Serves
US | Metric
Ingredients
  • 80 g dried mushrooms (I used abalones)
  • 180 g rice noodles
  • 2 eggs
  • 50 g edamame beans
  • 1 large carrot
  • 1 Stock cube
  • 1 tbsp sesame oil
  • 1 tsp chilli oil
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 2 tsps Shaoxing wine
  • 2 garlic cloves
  • 1 tsp chilli flakes

  1. Soak dried mushrooms in boiling water to expand for at least 20 minutes. If you're using fresh, just finely slice them.
  2. Slice the carrot into thin batons.
  3. Add a stock cube (your choice, but beef might be a bit odd) to 700 ml boiling water in a saucepan along with the light soy sauce and 1 tsp of Shaoxing wine and leave this to simmer and infuse.
  4. Add sesame oil to a wok or cast iron pan, add the diced garlic and allow to colour.
  5. Add the mushrooms to the garlic and stir. Once they’ve had a minute or so in the pan, add the dark soy sauce, 1 tsp Shaoxing wine and 1 tsp chilli flakes. Ensure they’re well coated and continue to cook for another 5 minutes. Add a splash of water if needed.
  6. Add 1 tsp of chilli oil to a pan and once this is at a high heat, fry two eggs.
  7. Meanwhile, cook the rice noodles in boiling water for around 4 minutes. They will start to stick together once drained so prepare to serve immediately.
  8. Place your noodles in the bowl, followed by the broth.
  9. Top with the mushrooms, edamame beans, fried egg and carrot.
  10. Serve with a sprinkle of sesame seeds, fresh chilli and/or crispy chilli, or whatever else you like to add to your noodle dishes.