Turmeric Noodles made in Pan Mee (Dry) Style

Step 1 of 5

Wash the Shiitake mushrooms while putting two eggs into boiling water to cook for 8 minutes.

Step 2 of 5

Gently peel the egg shell after running it under cool water. Cut the washed Shiitake mushroom into small pieces and set it aside.

Step 3 of 5

Then, bring a fair amount of water to boiling point and drop noodles in for 3 minutes. Stir frequently to avoid noodles clumping together. Once noodles are cooked, add sesame oil to not only keep noodles from clumping together but it gives a pleasant aroma.

Step 4 of 5

Next, add sesame oil and soy sauce in a saucepan to bring it to a boil by stirring it regularly. Once fragrant, toss in Shiitake mushroom and Right{Treat} OmniMeat and stir fry. Add a little bit of water to get the desired consistency as well as add seasoning to your taste.

Step 5 of 5

Portion out noodles into a serving bowl. Add the mushroom toppings, eggs, spring onions and fried onions to finish.

Tips

You can also add fried anchovies that are typically served with Pan Mee or keep it vegan!