Vegan Takeaway Style Mushrooms and 'Egg'

by Cherrypick
Star 3.9
    10m prep time
    30m total time
    Easy level
    15 ingredients

Mushrooms are the hero of this satisfying, sweet and salty dish, so if you're craving 'egg' noodles, it's so much better than ordering in. The secret is the bicarbonate of soda which magically combines with the starchy water to produce that distinctive egg-like flavour. To make the meal more substantial, top with crispy tofu or add more veg.

Method

Based on 2 servings, adjust as needed.

Step 1

Preheat the oven to 200°C/180°C fan/gas 6. Line a baking sheet with baking parchment.

Step 2

Put the mushrooms in a mixing bowl, add the olive oil, 2 teaspoons of soy sauce (if cooking for 2) **, **garlic and maple syrup and toss to combine. Spread evenly over the baking sheet and bake for about 12 minutes, until crispy. Remove from the heat and set aside.

Step 3

Meanwhile, bring a pan of water to the boil and cook the spaghetti for about 10 minutes or until tender and cooked all the way through. About halfway through cooking, add 1 teaspoon of bicarbonate of soda at a time - the bicarbonate of soda will make the water bubble. Turn off the heat and let the spaghetti sit in the water for about 5-7 minutes, until doubled in thickness. Drain and place in a mixing bowl.

Step 4

Pour 3 tbsp soy, 2 tbsp sesame oil, 1 tbsp peanut butter, 2 tsp rice wine, 2 tsp sugar, 1 tbsp grated ginger and 1 tsp chilli flakes (quantities are for 2) into a small jar or bowl; close the lid and shake vigorously, or whisk until smooth. Pour half of the sauce over the soaked spaghetti and toss.

Step 5

Serve the spaghetti in bowls, topped with the crispy mushrooms, chopped peanuts, cucumber matchsticks and a drizzle of the sauce.
  • Ingredients
  • Based on 2 servings
  • 40g Roasted Peanuts 1 x KP Roasted Peanuts, Unsalted 250g
  • 1tbsp Grated Fresh Ginger 1 x Sainsbury's Root Ginger Loose
  • 1tsp Chilli Flakes 1 x Sainsbury's Crushed Chillies 32g
  • 150g Shiitake Mushrooms 2 x Sainsbury's Shiitake Mushrooms, Taste the Difference
  • 2tbsp Sesame Oil 1 x Sainsbury's Sesame Oil, Toasted 250ml
  • 1tbsp Smooth Peanut Butter 1 x Sainsbury's Peanut Butter Smooth 340g
  • 2tsp Rice Vinegar 1 x Yutaka Japanese Rice Vinegar 150ml
  • 200g Spaghetti 1 x Sainsbury's Spaghetti Pasta 500g
  • 2tsp Bicarbonate Of Soda 1 x Dr. Oetker Bicarbonate of Soda 200g
  • 2 Garlic Cloves, finely chopped 1 x Sainsbury's Garlic
  • 5 tbsp Soy Sauce, or tamari 1 x Sainsbury's Dark Soy Sauce 150ml
  • 2 Baby Cucumber, cut into matchsticks 1 x Sainsbury's Baby Cucumbers 200g
  • 1tsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
  • 1tsp Maple Syrup 1 x Clarks Original Maple Syrup with Carob Syrup 180ml
  • 2tsp Sugar 1 x Sainsbury's White Granulated Sugar 500g
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