Chinese, Colorful Noodle Pan with Mushrooms

5 from 5 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 140 kcal


For the sauce:

  • 250 g Water
  • 6 g Chicken broth, Kraft bouillon
  • 150 g Shimeji mushrooms, white-capped
  • 6 small Onions, red
  • 2 medium-sized Garlic cloves
  • 3 tbsp Sunflower oil
  • 1 small Carrot
  • 2 medium-sized Tomatoes, red, fully ripe
  • 3 Eggs, size M
  • 1 pinch Salt
  • 1 pinch Black pepper, fresh from the mill
  • 2 medium-sized Tomatoes, red, fully ripe
  • 1 small Chilli, green, fresh or frozen
  • 30 g Tomato juice
  • 60 g Pasta water
  • 1 tsp Tapioca flour
  • 2 tbsp Rice Wine, (Arak Masak)
  • 2 g Chicken broth, Kraft bouillon
  • 2 pinch Black pepper, fresh from the mill

To garnish:

  • Almonds
  • Celery leaves


  • With the Shimeji mushrooms, the lower part, substrate + mycelium, must be separated. Separate the mushrooms, clean with a brush if necessary. Cut off the long stems on the hat, cut into small pieces and use with the hats. Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Keep ready together.
  • Wash the carrot, cap both ends and peel. Notch the top 3 cm lengthways and plane across into approx. 3 mm thick slices. Slice the rest of the carrot into 3 mm thick sticks. Wash the tomato, remove the stem, peel it, quarter it lengthways, remove the green stem and the grains. Divide the quarters lengthways and crossways into thirds.
  • Open the eggs in a sufficiently large container, add a pinch of chicken stock and pepper and whisk until homogeneous. Heat a medium-sized pan, add 1 tbsp of the sunflower oil and let it get hot. Fry the beaten eggs into scrambled eggs and leave to cool. Chop up larger pieces.
  • For the sauce, wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stem and the grains. Cut the quarters into cubes approx. 5 mm in size. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem. Dissolve the tapioca flour in the rice wine. Mix the ingredients for the sauce, if available, and keep them ready.
  • Heat the water for the pasta, dissolve the chicken stock in it and bring to a boil. Cut the linguine into thirds and add to the boiling water. Mix up immediately so that they don't stick together. Cook for 3 - 5 minutes until al dente, strain and drain well. Catch the pasta water, remove the appropriate amount and mix it with the sauce. DO NOT discard any remaining pasta stock.
  • Heat the rest of the sunflower oil in a wok, add onion and garlic pieces and fry well until translucent. Add the carrot pieces and stir-fry for 1 minute, then add the mushrooms and tomato pieces and stir-fry again for 1 minute. Remove everything from the wok, add the noodles and fry for 2 minutes. Deglaze with the sauce. Bring to the boil briefly, then mix in the scrambled eggs and the remaining ingredients. Fry for 2 minutes with the lid on. If the sauce is almost completely absorbed, extend it with the remaining noodle broth.
  • Spread over 2 serving pans, garnish, serve and enjoy warm.


Serving: 100gCalories: 140kcalCarbohydrates: 27.9gProtein: 6gFat: 0.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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