mushroom noodles

Quick, easy meatless Healthy Mushroom Stroganoff ready in 30 minutes! This hearty vegetarian meal with mushrooms, pasta and creamy sauce is lower in calories and fat, carnivore approved and endlessly comforting!

Healthy Mushroom Stroganoff

pasta

lbs brown mushrooms (sliced)

onion

tsp thyme (dried)

garlic

butter

cornstarch flour

plain yogurt (at least 3.5% fat)

salt

black pepper (to taste)

Parsley or dill (finely chopped)

Parmesan cheese (grated)

Cook pasta in salted water until al dente or as per package instructions. I recommend to add pasta to boiling water at same time as you add broth to mushrooms.

Preheat large deep skillet on medium heat and melt butter.

Add onion and cook for 3 minutes, stirring occasionally.

Add thyme and cook for 30 seconds, stirring often.

Add mushrooms and garlic. Cook uncovered on medium-high heat for 10 minutes, stirring occasionally.

In a medium bowl, whisk broth, cornstarch, salt and pepper. Add to skillet, bring to a boil, reduce heat to low and let sauce simmer for 5 minutes.

Don't forget to add pasta to boiling water now as well.

Turn off heat, add yogurt and stir. Garnish with more pepper to taste and dill/parsley.

Serve over pasta garnished with parmesan cheese.

This Easy Mushroom Noodle stir-fry or is a great dish for mushroom lovers, as well as vegetarians and vegans alike. You won't miss meat in this delicious vegetarian mushroom noodle stir fry dish!

Easy Mushroom Noodle Stir fry

shiitake mushrooms

onions

pork ((170 grams))

cornstarch

water

fresh or dried noodles ((225 grams))

shaoxing wine

soy sauce

dark mushroom soy sauce

sesame oil

white pepper

Wash the dried mushrooms well and soak for 1 to 2 hours. Drain the water that the mushrooms have been soaking in through a coffee filter and set aside 1 cup for use later (if you’re not a fan of a stronger mushroom taste, you can also substitute chicken or vegetable stock). Cut the stems off and discard. Then slice the mushrooms thinly.

Dice your onions or scallions and set aside. If using scallions, you can reserve some of the green part, slice thinly into lengthwise slivers and toss into cold water. They will curl up nicely and serve as a nice garnish. Have the ground pork at the ready as well. Mix cornstarch and water to make a slurry and set aside.

Boil the noodles in about 2 quarts of water until they are al dente, rinse in warm water and drain.

Heat the wok on high and add 1 tablespoon of oil. Add the ground pork and toss for a minute until lightly browned. Add the onion and give it a quick toss for a minute and then add the mushrooms and shaoxing wine. Stir-fry for another minute and add the mushroom water, soy sauce, dark soy sauce, sesame oil, and a few turns of the white pepper grinder. Reduce to medium-low heat and let simmer for about 5 minutes. If your mushrooms did not have enough time to soak, you may want to add a few tablespoons more of water and let cook for a few minutes longer.

Add your cornstarch slurry to the mixture until it thickens enough to just coat a spoon. At this point, if your noodles are sticky, then give them a quick rinse with hot water in the colander to loosen them up and toss them into the wok/coat them in the sauce. Transfer your noodles to a bowl, garnish with scallions and serve!

Mushroom noodles is a quick and easy Asian-style stir-fried noodle dish that can be enjoyed in every season. The combination of noodles, Asian sauces, and sauteed mushrooms, is delicious. It&#39;s a great meat-free dinner option made with a handful of basic ingredients.

Mushroom Noodles

noodles

mushrooms

ginger

spring onion stalks, chopped (keep white and green parts separated)

vegetable oil

vegan/ vegetarian oyster sauce

red chili sauce (adjust

white vinegar

black pepper (adjust

Salt

Cook noodles as per the instructions given on the packet. Strain, apply around a tablespoon of oil, and keep aside. Don&#39;t discard the water in which it was cooked.

In a bowl, mix soy sauce, vegan oyster sauce, red chili sauce, vinegar, sesame oil, salt, and ground black pepper. Keep the sauce mix aside.

Heat 1.5 tablespoons of oil in a wok. Add the white part of spring onion, ginger, and garlic. Saute for about a minute.

Add chopped mushrooms and saute for 4-5 minutes or until the mushrooms are cooked.

Add the sauce mix and cook for around 2 minutes.

Next, add spring onion greens and saute for a few seconds.

Finally, add cooked noodles and around ¼ cup of water in which noodles were cooked.

Stir fry on high flame for 2-3 minutes or until everything gets mixed and the onion greens get wilted.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661327955/sjqd1sprlznwlgr1cezf.mp4

Easy mushroom noodles is a delicious and quick dish that can be enjoyed in every season. The combination of noodles, Asian sauce, and sauteed mushrooms, is just awesome.

This is a quick and tasty stir-fried mushroom noodles from the indo Chinese cuisine. This dish includes button mushrooms, spring onions, soy sauce, spices and noodles.

chilies

black pepper (or white pepper)

spring onions

celery ((optional))

soy sauce (or add as required)

rice vinegar (or regular vinegar)

spring onion greens (for garnish)

Heat enough water in a pan with salt and a few drops of oil, till it comes to a boil. Add the noodles and cook according to the package instructions. You can use hakka noodles or instant noodles for this recipe. Even whole wheat noodles will work.

When the noodles are cooking, rinse and chop mushrooms, spring onions and herbs. Or you can chop them before you start cooking the noodles.

Once the noodles are cooked then drain the water and rinse the noodles in running water, so that the noodles stop cooking. Drain all the water again.

Then add oil and gently mix, so that the oil gets evenly coated on the noodles. Cover and keep the noodles aside.

Cooking noodles

Heat oil in a wok or kadai or a pan. On a low to medium heat, first add chopped garlic, chopped ginger and chopped green chilies. For a spicy hot tasting noodles, you can increase the quantity of green chilies.

Saute for a few seconds, then add chopped spring onions. Add both the white and green part. Reserve 2 tablespoon of the greens for garnish.

Stir and saute the spring onions till they turn translucent. Then add the sliced mushrooms.

Stir the mushrooms very well and saute them on a medium to high heat stirring occasionally. The mushrooms will leave water while cooking.

Continue to saute till all the water dries up and the mushrooms become light golden from the edges.

Then add ground black pepper. You can also use white pepper instead of black pepper.

Add soy sauce and stir very well. Add the noodles. Add salt as required.

Stir and toss the noodles very well. Add rice vinegar or regular white vinegar. Stir and mix.

Switch off the heat and lastly add the chopped spring onions greens.

Give a final stir and serve mushroom noodles plain or with dry veg manchurian or veg manchurian gravy or veg balls in hot garlic sauce.

Making mushroom noodles

Soy Sauce Braised Wild Mushroom Noodles are earthy, flavorful, rich and totally vegan! Vegetarians won't miss meat with these soy sauce mushroom noodles!

Soy Sauce Braised Wild Mushroom Noodles

oyster mushrooms

shallots ((finely chopped))

scallions ((with the white parts chopped and the green parts julienned))

soy sauce ((preferably mushroom flavored))

sugar

Salt ((to taste))

If you’re using dried shiitake mushrooms, wash them a couple of times to get rid of any dirt first. Then soak them in 2-3 cups of hot water for up to 3 hours until they are completely re-hydrated. Squeeze the water out of the rehydrated Shiitakes, then slice them thinly. Remember to save the mushroom soaking liquid!

Next, quickly rinse the fresh oyster mushrooms and beech mushrooms under running water. Spin off any extra water using a salad spinner.

Heat the oil in a wok or thick-bottomed pot over medium heat. Add the chopped shallots and white parts of the scallions. Cook for a minute or two until the shallots turn translucent. Now turn up the heat to high and add in all of the mushrooms, and spread them evenly across the wok.

Turn up the heat and let cook for a couple of minutes before stirring. When caramelizing mushrooms, the key is NOT to stir them too much and keep a steady heat to cook off any water in the mushrooms. Only stir when one side is browned slightly, and repeat the searing process until all of the mushrooms are browned and any liquid in the pan has been cooked off.

Turn the back down to medium, and add the dark soy sauce, light soy sauce, the sugar, and 2½ cups of liquid––the mushroom water and fresh water combined. Cover and simmer for 20 minutes.

In the meantime, boil a large pot of water to cook the noodles according to the package instructions. Once the noodles are cooked, drain, and set aside.

After the mushrooms have been braising for 20 minutes (there should still be a good amount of sauce in the pan), add the cooked noodles, the sesame oil, and the julienned green parts of the scallions. Toss everything together so the noodles get fully coated in the mushroom sauce. Salt to taste and serve with chili oil, chiu chow sauce, or your choice of spicy condiment on the side.

This is the third time I’ve made this.  I’m a mushroom fanatic, so I didn’t really need any convincing.  In any case, last time I made it we had leftovers, and my husband took them to work for lunch.  One of his coworkers asked where he got it, and told him it smelled incredibly delicious.  My husband told her that I had made it, and she asked if she could have the website name.  I sent it along the next day.   So, I’m betting you have a new fan out there!  You all deserve it—you’ve taught me a huge amount and provided directions for a lot of delicious food.  So thanks!

Omg this was so delicious. I made it with some chewy fresh noodles. The sesame oil to finish really does the trick. I added some tawny port and shiitake mushroom powder to the broth. I also added firm tofu cubes. Definitely going to make this whenever I have fresh noodles. The fresh noodles really did the trick too.

I made this amazing dinner from my family last night.  What a fun idea. The guacamole and chips really made this dinner exciting. I will definitely be making this again. Thank you very much.

Usually I subtract meat from your wonderful recipes to make them vegetarian.  But I have to chime in and say that this was super delicious with leftover dark meat Thanksgiving turkey added when braising the mushrooms.  Like others I decreased the noodle-to-mushroom ratio.

Loved this recipe. Used a mushroom soy sauce in place of light. But definitely used less noodles for a better mushroom noodle ratio lol

This was yummy. We made this about a month ago when my husband and I went vegetarian for half a month. We used to always order it at the Cantonese restaurants in NY but never knew how easy it is to make. We used lo mein noodles because we couldn't find longevity noodles and I thought they tasted just as good! Thanks for the recipe!

Wow, stunning. Just stunning. The only changes I made were to add some sake to the water and mushroom water mixture, go with a different mushroom soy sauce since that is what I could find, and I didn't add as many noodles because I didn't have them. BUT WOW. So much flavor. Thank you for this!

Top 5 mushroom noodles recipes from across the web

The most viewed mushroom noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Healthy Mushroom Stroganoff

Easy Mushroom Noodle Stir fry

Mushroom Noodles

Mushroom Noodles

Soy Sauce Braised Wild Mushroom Noo...

Top 5 mushroom noodles recipes from across the web

The most viewed mushroom noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Mushroom Stroganoff

Easy Mushroom Noodle Stir fry

Mushroom Noodles

Mushroom Noodles

Soy Sauce Braised Wild Mushroom Noo...

The most viewed mushroom noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine