Asian Mushroom Noodles Stir Fry
This quick and easy plant-based meal cooked in a delicious Korean stir-fry sauce features Asian mushrooms, carrots, bok choy, and rice noodles. Ready in 25 minutes.
I’ve been digging homemade spicy Korean sauce a lot. It’s a fantastic marinade for beef and a game-changer as a dipping sauce or dressing. It’s also a great stir-fry sauce! You’ll see what I mean in this Asian mushroom noodles stir-fry recipe.
The Korean Stir-Fry Sauce
First and foremost, the stir-fry sauce. We’ve made it before for these no-cook Korean beef lettuce wraps. Feel free to make the sauce exactly as it is for the stir-fry. Here’s what you need for a simpler, gluten-free, and vegan version.
- Tamari provides a profound umami depth as the gluten-free savory base. Tamari offers a gluten-free alternative.
- Gochujang Korean Chili Paste is the key ingredient for the distinctive Korean kick, bringing complexity with sweet, spicy, and slightly smoky notes.
- Rice Vinegar adds acidity to balance sweetness and richness, cutting through the meaty flavors.
- Sesame Oil infuses a nutty aroma and flavor quintessential to Korean cuisine.
- Maple syrup works with tamari and gochujang to create a balanced profile, offering natural sweetness.
Asian Mushrooms
You can use many types of Asian mushrooms for this recipe. I used king oyster and shiitake mushrooms, but enoki and straw mushrooms would also work great.
The Noodles Stir Fry
Other ingredients added to this easy vegan meal are carrots, bok choy, green onions, and cooked rice noodles. The stir-fry sauce brings everything together. It’s super simple and yummy. I hope you enjoy this recipe.
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Asian Mushroom Noodles Stir Fry
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Description
This quick and easy plant-based meal cooked in a delicious Korean stir-fry sauce features Asian mushrooms, carrots, bok choy, and rice noodles.
Ingredients
- 1/4 cup tamari
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup, or honey
- 2 tablespoons toasted sesame oil, divided
- 1 tablespoon gochujang (Korean chili paste)
- 8 oz. (225g) oyster mushrooms or shiitake mushrooms, sliced
- 4 oz. (115g) rice noodles
- 4.2 oz. (120g) carrots, julienned or coarsely shredded
- 6 green onions, cut into 1”(2.5cm) pieces
- 12 oz. (340g) baby bok choy stems trimmed, leaves separated
- 2 teaspoons toasted sesame seeds, to garnish
Instructions
- Prepare the cooking sauce: mix the tamari, rice vinegar, maple syrup, 1 tablespoon of sesame oil, and gochujang to a medium bowl, stir to combine, and set aside.
- Cook the noodles: Use the package instructions to cook the noodles to al dente. Drain and set aside.
- Stir-fry mushrooms: Heat the remaining sesame oil in a large non-stick skillet or wok, over medium-high heat. Stir-fry the mushrooms for 7 minutes, until golden brown. Transfer to a plate.
- Cook vegetables: Add the carrots and green onions to the skillet and stir-fry for a minute. Add the bok choy and cook for a further minute until the leaves wilt.
- Bring everything together: Add the cooked noodles and sauce to the skillet and stir to combine. Fold in the mushrooms and heat until warmed through. Garnish with toasted sesame seeds.
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 14.7g
- Sodium: 1492.6mg
- Fat: 13.3g
- Saturated Fat: 1.9g
- Trans Fat: 0g
- Carbohydrates: 40.1g
- Fiber: 5.3g
- Protein: 7.1g
- Cholesterol: 0mg
About the Author
Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.