Vegetarian Mushroom Noodles
Vegetarian Mushroom Noodles
Ingredients
- 400 g long-life wheat noodles
- 100 g shiitake mushrooms, rehydrated and chopped
- 4 green onions, chopped
- 200 g bean sprouts
- 2 tablespoons Knorr Liquid Seasoning, or to taste
- 1 tablespoon Knorr Chicken Powder
- 1 tablespoon sesame oil
- as needed water, for boiling noodles
Instructions
- 1
Place a wok over high heat. Pour water into the wok and bring it to a rolling boil.
⏱️ 5 min
- 2
Add the long-life wheat noodles to the boiling water in the wok. Cook until the noodles are tender, stirring occasionally to prevent sticking.
⏱️ 5 min
- 3
Using a strainer ladle, lift the cooked noodles from the water and transfer them to a separate strainer to drain thoroughly. Pour out the hot water from the wok.
⏱️ 2 min
- 4
Place the wok back on high heat. Add the chopped shiitake mushrooms to the hot wok and stir-fry them until fragrant and slightly browned, about 2-3 minutes.
⏱️ 3 min
- 5
Add the drained cooked noodles to the wok with the stir-fried mushrooms.
⏱️ 1 min
- 6
Pour the Knorr Liquid Seasoning over the noodles and mushrooms. Add the Knorr Chicken Powder to the mixture in the wok.
⏱️ 1 min
- 7
Add the chopped green onions and the bean sprouts to the wok.
⏱️ 1 min
- 8
Drizzle sesame oil over all the ingredients in the wok.
⏱️ 1 min
- 9
Vigorously toss and stir-fry all the ingredients together in the wok over high heat, ensuring everything is well combined and heated through. Continue to stir-fry for 2-3 minutes until the noodles are evenly coated and hot.
⏱️ 3 min
- 10
Transfer the cooked Vegetarian Mushroom Noodles onto a white serving platter and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
- 400 g long-life wheat noodles
- 100 g shiitake mushrooms, rehydrated and chopped
- 4 green onions, chopped
- 200 g bean sprouts
- 2 tablespoons Knorr Liquid Seasoning, or to taste
- 1 tablespoon Knorr Chicken Powder
- 1 tablespoon sesame oil
- as needed water, for boiling noodles
Instructions
- 1
Place a wok over high heat. Pour water into the wok and bring it to a rolling boil.
⏱️ 5 min - 2
Add the long-life wheat noodles to the boiling water in the wok. Cook until the noodles are tender, stirring occasionally to prevent sticking.
⏱️ 5 min - 3
Using a strainer ladle, lift the cooked noodles from the water and transfer them to a separate strainer to drain thoroughly. Pour out the hot water from the wok.
⏱️ 2 min - 4
Place the wok back on high heat. Add the chopped shiitake mushrooms to the hot wok and stir-fry them until fragrant and slightly browned, about 2-3 minutes.
⏱️ 3 min - 5
Add the drained cooked noodles to the wok with the stir-fried mushrooms.
⏱️ 1 min - 6
Pour the Knorr Liquid Seasoning over the noodles and mushrooms. Add the Knorr Chicken Powder to the mixture in the wok.
⏱️ 1 min - 7
Add the chopped green onions and the bean sprouts to the wok.
⏱️ 1 min - 8
Drizzle sesame oil over all the ingredients in the wok.
⏱️ 1 min - 9
Vigorously toss and stir-fry all the ingredients together in the wok over high heat, ensuring everything is well combined and heated through. Continue to stir-fry for 2-3 minutes until the noodles are evenly coated and hot.
⏱️ 3 min - 10
Transfer the cooked Vegetarian Mushroom Noodles onto a white serving platter and serve immediately.
⏱️ 1 min