Oyster Mushroom
Egg Mixed Noodles

A lightning-fast, comforting noodle stir-fry tossed with savory oyster mushrooms, fluffy scrambled eggs, and aromatic garlic and green onions in a rich sauce.

Ingredients

• 200 g thin noodles
• 2 eggs
• 150 g oyster mushrooms
• 2 cloves garlic
• 2 stalks green onion
• 2 tbsp cooking oil
• 2 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tsp oyster sauce
• 1/2 tsp sugar
• 2 tbsp water

Instructions

1. 1Scramble the eggs

   

   Pour beaten eggs into a heated wok with oil and scramble them rapidly using chopsticks until set. Remove the scrambled eggs from the wok and set them aside for later use in the noodle dish.

   Tip: Use chopsticks to keep the egg curds light, fluffy, and evenly distributed.
2. 2Sauté aromatics

   

   Add sliced green onions and garlic into the same wok and sauté them in the remaining hot oil until fragrant.

   Tip: Keep the heat moderate so the garlic and green onions release their aroma without burning.
3. 3Stir-fry oyster mushrooms

   

   Pour the chopped oyster mushrooms from a yellow bowl into the wok containing the sautéed green onions and garlic, and toss them together to stir-fry.

   Tip: Make sure the aromatics are fully fragrant before adding the mushrooms.
4. 4Combine mushrooms and scrambled eggs

   

   Return the previously cooked scrambled eggs into the wok alongside the stir-fried oyster mushrooms and mix them together.

   Tip: Combine gently to keep the scrambled egg pieces intact.
5. 5Add seasoning sauce

   

   Pour the prepared liquid seasoning sauce from a small metal bowl directly over the mixture of mushrooms and scrambled eggs in the wok.

   Tip: Pour evenly across the ingredients so the sauce distributes well.
6. 6Add and mix thin noodles

   

   Add the pre-cooked thin noodles from a yellow strainer bowl into the wok, then toss and mix everything thoroughly with the sauce and other ingredients.

   Tip: Toss continuously on medium heat so the noodles absorb the sauce evenly.

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