Name: Sizzling Crispy Egg & Mushroom Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-inspired
Ingredients: 300 g wheat or egg noodles, cooked; 250 g mushrooms, sliced; 2 large eggs; 3 spring onions, white parts sliced and green parts thinly sliced; 2 tablespoons peanut butter; 3 tablespoons chilli oil; 2 tablespoons light soy sauce; 2 tablespoons sesame oil, divided; 1 tablespoon rice wine vinegar; 1 tablespoon fresh ginger, finely grated; 1 tablespoon fresh garlic, finely grated; 1 tablespoon butter; 1 tablespoon neutral cooking oil; 1 tablespoon sesame seeds, for garnish

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This sizzling noodle dish is all about contrast and comfort. Slippery noodles are coated in a rich, savoury peanut sauce, topped with deeply golden mushrooms and finished with a fried egg whose runny yolk melts into everything. It is quick, satisfying, and packed with bold flavour, making it perfect for busy weeknights when you still want something special.

Why You’ll Love This Recipe

This recipe comes together in under 30 minutes without sacrificing flavour. The mushrooms are cooked until crispy and deeply savoury, giving the dish a meaty bite without needing meat. The sauce is creamy, spicy, salty, and slightly tangy, coating every strand of noodle. Finished with a perfectly fried egg, this dish feels indulgent while still being simple and approachable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

300 g wheat or egg noodles, cooked
250 g mushrooms, sliced
2 large eggs
3 spring onions, white parts sliced and green parts thinly sliced for garnish
2 tablespoons peanut butter
3 tablespoons chilli oil
2 tablespoons light soy sauce
2 tablespoons sesame oil, divided
1 tablespoon rice wine vinegar
1 tablespoon fresh ginger, finely grated
1 tablespoon fresh garlic, finely grated
1 tablespoon butter
1 tablespoon neutral cooking oil, for frying
1 tablespoon sesame seeds, for garnish

Directions

In a small bowl, whisk together the peanut butter, chilli oil, light soy sauce, 1 tablespoon sesame oil, rice wine vinegar, grated ginger, and grated garlic until smooth and well combined. Set aside.

Heat a large frying pan or wok over medium-high heat and add the neutral cooking oil. Add the sliced mushrooms in a single layer and cook for 5 to 6 minutes, stirring occasionally, until golden brown and crispy around the edges. Remove the mushrooms from the pan and set aside.

In the same pan, add the sliced white parts of the spring onions and stir-fry for about 1 minute until softened and fragrant.

Add the cooked noodles to the pan and toss for 2 minutes until heated through.

Pour the prepared sauce over the noodles and toss well until evenly coated. Remove from heat and divide the noodles between serving bowls.

In a separate non-stick pan, heat the butter and the remaining 1 tablespoon sesame oil over medium-high heat. Crack in the eggs and fry for 2 to 3 minutes, until the whites are set with crisp edges and the yolks remain runny.

Top each bowl of noodles with a fried egg, the reserved crispy mushrooms, sliced green spring onions, and a sprinkle of sesame seeds. Serve immediately while hot.

Servings and timing

Servings: 2
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Storage/Reheating

These noodles are best enjoyed fresh, especially because of the runny egg yolk. If needed, store the noodles and mushrooms separately from the eggs in an airtight container in the refrigerator for up to 2 days. Reheat the noodles gently in a pan over medium heat with a splash of water. Fry fresh eggs just before serving for the best texture and flavour.

FAQs

Can I use a different type of noodle?

Yes, rice noodles, udon, or even spaghetti work well if cooked according to package instructions.

What mushrooms are best for this recipe?

Chestnut, button, or shiitake mushrooms are ideal, as they crisp nicely and have a deep savoury flavour.

Is the dish very spicy?

The heat level depends on the chilli oil used. You can reduce the amount or use a mild chilli oil if preferred.

Can I make this recipe vegan?

Yes, simply omit the eggs and butter, and use a plant-based alternative for richness.

Can I prepare the sauce in advance?

Yes, the sauce can be mixed and stored in the refrigerator for up to 3 days.

How do I get mushrooms really crispy?

Avoid overcrowding the pan and let them cook undisturbed for a few minutes before stirring.

Can I add vegetables?

Absolutely. Pak choi, baby spinach, or thinly sliced bell peppers work very well.

What can I use instead of peanut butter?

Tahini or smooth almond butter are great alternatives with slightly different flavour profiles.

Is sesame oil essential?

Sesame oil adds a key nutty aroma, but you can reduce it slightly if you prefer a milder taste.

Can this be doubled for more servings?

Yes, just cook the mushrooms in batches to keep them crispy and scale the sauce evenly.

Conclusion

Sizzling Crispy Egg & Mushroom Noodles are proof that simple ingredients can deliver big flavour. With creamy sauce, crisp mushrooms, and that irresistible runny egg, this dish is comforting, quick, and endlessly adaptable. It is the kind of recipe you will come back to again and again when you want something fast, flavourful, and deeply satisfying.

Sizzling Crispy Egg & Mushroom Noodles

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Storage/Reheating