Recipe may contain gluten, peanuts, tree nuts, milk and fish.
This easy vegetarian meal is done in just 15 minutes. Packed with protein like mushroom and eggs, it will work great as lunch or dinner and that tablespoon of Vegemite gives it a nice savoury kick.
4 x 120g ramen noodle cakes
80g salted butter, at room temperature
2 tbsp vegetable oil
400-500g mixed mushrooms (we used shitake, oyster and Swiss brown), sliced
250ml (1 cup) salt-reduced vegetable stock
1 tbsp cornflour
1 tbsp Vegemite
Vegetable oil, for frying
1 tbsp toasted black sesame seeds, to serve
Nori or seaweed snacks, shredded, to serve
5 Method Steps
Step 1Cook noodles(4 x 120g ramen noodle cakes) according to packet instructions. Drain. Set aside.
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Step 2Heat a large frying pan over high heat. Melt half the butter (80g salted butter, at room temperature) and 1 tbsp oil in the pan. Add mushrooms (400-500g mixed mushrooms (we used shitake, oyster and Swiss brown), sliced) and cook, stirring occasionally, for 2-3 minutes.
Step 3Stir through the Vegemite (1 tbsp Vegemite) and remaining butter. Add noodles, tossing to coat. Combine half the stock (250ml (1 cup) salt-reduced vegetable stock) and cornflour (1 tbsp cornflour) in a small jug. Stir in the remaining stock. Pour the stock mixture over the noodles. Cook, stirring, for 1-2 minutes or until thickened and combined. Divide among 4 serving bowls.
Step 4Return the pan to the heat. Heat remaining oil. Add the eggs (4 eggs) and cook for 2-3 minutes until the whites are set but the yolk is still runny.
Step 5Place an egg on each bowl of noodles. Sprinkle with sesame seeds (1 tbsp toasted black sesame seeds, to serve) and shredded seaweed snacks (Nori or seaweed snacks, shredded, to serve) to serve.