- 10 Min. Prep
- 25 Min. Cook
- 4 Servings
- 396 Calories
If you’re looking to try your hand at a traditional Chinese egg noodle dish, this vegetarian specialty is just the recipe for you. Packed full of mushrooms and seasoned with the extra flavor of Knorr® Chicken Broth Mix, this recipe is an instant classic. With a cook time of just 25 minutes, it’s perfect for a quick lunch or delicious family dinner, making it a versatile option for those who enjoy the occasional meat-free meal.
- 8 oz steamed egg noodles
- 6 pieces Chinese mushroom
- 1/2 oz black fungus
- 1/2 oz white fungus
- 1/2 oz straw mushroom
- 1/2 oz oyster mushroom
- 12 pieces gingko
- 3/4 oz snow peas
- 5 pieces gluten ball
- 6 pieces mini corn
- 3/4 oz carrot, sliced
- 3/4 oz bean sprouts
- 10 red dates
- dash of wine
- Seasoning: 1 tbsp oyster sauce, 1 tsp soy sauce, 1 tsp Knorr® Chicken Broth Mix, 3/4 cup Knorr® Clear Chicken Broth, 1 tsp sesame oil, 1/4 tsp white pepper, 1/2 tsp sugar, 2 tsp cornstarch
Soak the mushroom, wood-ears, and white fungus individually, then squeeze out the water from all of the soaked ingredients. Cut the gluten balls in half, soak in hot water, then squeeze out any excess.
Blanch the snow peas, mini corn, straw mushroom, and oyster mushroom.
Cook the noodles in boiling water for 2 minutes, then drain and run under cold water.
Pan fry the noodles until they’re golden brown and crispy. Place on a platter and set aside.
Stir fry all of the vegetables, pour over the wine and sprinkle in the mixed seasoning. Mix well and continue cooking until all the added ingredients are boiled through.
Pour the vegetables over the fried noodles and serve hot.
Chinese, Dinner, Knorr® Chicken Broth Mix, Knorr® Clear Chicken Broth, Lunch, Noodle