Chinese Fried Noodles
Gang/Type: Main Dish
Ergibt/Yield: 2 Portions
  • 250 g (1/2 pk.) Chinese wheat noodles
  • 2 big king oyster mushrooms or 1 pk. vegan chicken chunks
  • 2 spring onions or 1 small onion
  • 1 big carrot
  • 2 tbsp (toasted sesame) oil
  • 1 tbsp hoisin sauce
  • 2 - 3 tbsp soy sauce
  • 1 hand full mung bean sprouts - optional
  1. Cook the noodles in salty water until firm to the bite, rinse cold and set aside.
  2. Cut the carrots into fine strips. Halve the king oyster mushrooms length-wise and slice them. Cut the spring onions in rings, the onion in strips. Keep the veggies handy.
  3. Heat a tablespoon of oil in a wok pan and fry the mushrooms and onions for 2 minutes. When the onions are translucent add the carrot and fry for another 2 minutes. Keep stirring! Add the noodles and the rest of the oil and fry briefly. Stir in the hoisin sauce and season to taste with soy sauce.
  4. At last stir in the sprouts and heat them up. Arrange the noodles on two plates and serve with sweet chili sauce and sriracha.
You can also use a store-bought vegan chicken substitute instead of the king oyster mushrooms.
Recipe by Blueberry Vegan at