Umami Mushroom & Tofu Scramble Noodles
A quick and satisfying Chinese-inspired noodle dish featuring savory pan-fried mushrooms and firm tofu, tossed with tender noodles in a rich umami sauce. This meal is perfect for a speedy and flavorful lunch that will keep you energized.
Prep Time
25 min
Difficulty
Easy
Servings
2
Calories
450 kcal
Instructions
- 1
Cook egg noodles according to package directions. Drain and set aside.
~10 min - 2
While noodles cook, press tofu to remove excess water and cut into bite-sized cubes. Slice shiitake mushrooms thinly. Mince garlic and ginger.
~5 min - 3
Heat 1 tablespoon of vegetable oil in a frying pan over medium-high heat. Add tofu and pan-fry until golden brown on all sides. Remove from pan and set aside.
~7 min - 4
Add remaining 1 tablespoon of vegetable oil to the same pan. Add mushrooms and stir-fry until softened and slightly browned. Add garlic and ginger and cook for 30 seconds until fragrant.
~3 min - 5
Return the fried tofu to the pan. Add soy sauce, oyster sauce, and sesame oil. Stir well to combine.
~1 min - 6
Add the cooked noodles to the pan. Toss everything together until the noodles are well coated with the sauce. Stir in chopped green onions.
~2 min - 7
Serve immediately in serving bowls.
Tips
- For an extra boost of umami, consider adding a pinch of mushroom powder to the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.
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