Oyster mushrooms are the perfect meat substitute in this easy, vegan Oyster Mushroom Noodle Stir-Fry recipe. A healthy, Asian-inspired, and kid-approved dinner. Packed with veggies for a nutritious and delicious meal.
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This dish is a healthy alternative to takeout. The meaty mushrooms, combined with a delicious, slightly sweet, and spicy sauce, will leave you wanting more. My teens enjoyed this meal so much that I made it three days in a row! I think I must have bought all the oyster mushrooms in the store.
This recipe is inspired by this Easy 4-ingredient Oyster Mushroom recipe, as well as this Easy Creamy Mushroom Soup.
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👩🏼🌾 Ingredients
- Oyster mushrooms are an ideal meat substitute in vegan dishes. They are slightly chewy in texture, and easily absorb the flavors from sauces and marinades.
- Noodles
- Carrot
- Green onion
- Bok choy
- Tamari
- Rice vinegar
- Gochujang
- Maple syrup
- Toasted sesame oil
- Sesame seeds
See the recipe card for quantities.
🍄 Substitutes
- Oyster mushrooms - substitute with the same quantity of sliced shiitake mushrooms as needed
- Veggies - Bell peppers, spinach, cabbage, snow peas, snap peas, and baby corn would all work well in this recipe. Just stick to the same measurements.
- Noodles - Use rice noodles, buckwheat soba, udon, or noodles of choice. Most varieties of noodles will work in this recipe. I used Guanmiao noodles (made from wheat flour) to make this recipe as I love their fun shape.
- Tamari - substitute with soy sauce (preferably low sodium)
- For gluten-free - Use gluten-free tamari and rice noodles, and read ingredient labels carefully.
For more Asian-inspired vegan dinners, try this Tofu Crumbles recipe on my site, or this The Easiest Thai Red Curry Noodles recipe.
How to Make Oyster Mushroom Noodle Stir-Fry
For the full recipe with quantities, scroll down to the bottom of the post. This is an overview.
Step 1. Use the tip of the knife to remove the mushrooms from the firm central stem. Cut them slightly larger than bite-size as they become smaller when cooked.
Step 2. Cook the oyster mushrooms until golden brown.
Step 3. Cook the veggies until the baby bok choy is just wilted, and the carrots are just tender. Do not overcook.
Step 4. Combine the ingredients: Add the noodles, sauce, and mushrooms once the veggies are cooked. Heat until just warmed through. Gently combine the ingredients using a pair of tongs so the noodles do not become mushy.
🙋🏽♀️ Recipe FAQs
All their parts are edible, including the caps, gills, and stems.
Kelp noodles are typically made from kelp, (an edible brown seaweed), water, and sodium alginate (a seaweed-derived substance used to improve texture). They are gluten-free and contain magnesium and calcium. They are served raw, or used for making Pad Thai or pho.
Shirataki noodles are made from yam. They are high in fiber, gluten-free, and great for making Pad Thai.
Cellophane noodles are typically made from sweet potato or mung bean starch. Most are gluten-free, but make sure to read the label as some brands may add other ingredients containing gluten.
Oyster mushrooms are known for their delicate, mild flavor and slightly meaty texture. They have a higher umami content than button mushrooms, which makes them a good choice for savory dishes.
✔️ Expert Tips
- Removing the mushrooms from the central core can be challenging, so make sure to use a sharp knife.
- Firm and leafy veggies work best, such as bell peppers, spinach, cabbage, snow peas, snap peas, and baby corn. Use approximately the same quantity of veggies listed in the recipe.
- Make sure not to overcook the veggies. Keep them slightly crunchy to add more texture to the dish.
- Noodles: Soba noodles made from buckwheat flour are healthful and will add an earthy flavor to this dish. However, they can be a little tricky to cook as they tend to stick together, so follow the cooking directions carefully. Chewy Japanese Udon noodles made from wheat are an ideal texture for a stir-fry. Cellophane noodles (glass noodles) made from potato starch would also hold up well in this recipe. Rice noodles work well too as they are neutral in flavor. But they are softer in texture than wheat, so make sure to add them right at the end if using.
- Storage: Refrigerate leftover Oyster Mushroom Noodle Stir-Fry in an airtight container for up to 3 days. Reheat on the stovetop or microwave.
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Oyster Mushroom Noodle Stir-Fry
Ingredients
- ¼ cup low sodium tamari or soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon gochujang or 1 teaspoon sriracha
- ½ pound oyster mushrooms or sliced shiitake mushrooms
- 4 ounces noodles
- 1 tablespoon sesame oil or neutral flavored
- 1 cup julienned carrots or coarsely shredded
- 6 green onions cut into 1-inch pieces
- 4 baby bok choy stems trimmed, outer leaves separated, and small inner leaves left attached
- 2 teaspoons toasted sesame seeds for garnish (optional)
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Instructions
- Make the sauce: In a medium bowl, mix the soy sauce, rice vinegar, maple syrup, toasted sesame oil, and gochujang. Set aside.
- Cut the mushrooms: Use the tip of a sharp knife to cut the oyster mushrooms from the firm central stem. Discard the firm stem.
- Cook the noodles according to the directions on the packet until al dente.
- Cook the mushrooms: Meanwhile, heat the oil over medium-high heat in a large non-stick skillet or wok. Stir-fry the mushrooms for about 7 minutes, or until golden brown. Transfer to a plate.
- Cook the vegetables: Add the carrots, and green onions to the skillet and stir-fry for about 1 minute, or until the carrots are just tender. Add the bok choy and cook for about one more minute, or until the leaves are just wilted.
- Combine the ingredients: Add the cooked noodles, and sauce to the skillet and mix to combine. Fold in the mushrooms and heat until warmed through. Garnish with toasted sesame seeds.
Notes
- Noodles: I used Guanmiao noodles (made from wheat flour) to make this recipe, but most types of noodles will work, including rice noodles.
- Mushrooms: Oyster mushrooms can be substituted for ½-pound sliced shiitake mushrooms.
- Storage: Refrigerate leftover Oyster Mushroom Noodle Stir-Fry in an airtight container for up to 3 days. Reheat on the stovetop or microwave.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
John says
Delicious and quite easy to prepare!
Nisha Melvani, RDN says
So glad to hear! Thank you.
B says
Delicous! I love Gochujang! Easy recipes w few simple ingredients! Perfect! Thank you as I need more calcium.
Nisha Melvani, RDN says
So glad you enjoyed this stir-fry. Thank you for leaving a comment.
Brigitte says
Substituted brown rice for noodles which was just fine. Added sliced bamboo shoots and florets of broccoli. Added a truffle balsamic glaze to the sauce as I didn't have gochujang and am not familiar with it. Added a slurry of cornstarch to sauce to thicken it. It all turned out very tasty. Thanks!
Nisha Melvani, RDN says
Love all your substitutions. Thank you.
Silvia says
OMG, Seriously the best noodles!!
Thank you so much for this recipe
Nisha Melvani, RDN says
Awww thank you!
Alex Birt says
By far one of our favorite dishes we have made so far from Cooking with Peanuts! Will definitely make this more regularly! Love these high protein meals.
Nisha Melvani, RDN says
Thank you so much for letting me know how much you enjoyed this noodle dish. Appreciate you!
Lola says
Would king trumpet mushrooms work?
Nisha Melvani, RDN says
Yes! Use a fork to shred them first!
Allison says
This was excellent! I added some air fried tofu for some extra protein but wow! Flavorful! I used sliced baby bella mushrooms and regular bok choy (couldn't find baby bok choy). I forgot just how good mushrooms can be. Love how simple yet flavorful your recipes are. Each week I come to your website for what to meal-prep for the next week and I make 6 servings to last the week. About to try the "best crumbled tofu" recipe for this week. Thank you!
Nisha Melvani, RDN says
So happy to read that you enjoyed this one! Thank you. I appreciate you being here, trying the trecipes, and letting me know your thoughts.
Foodie cook says
Delicious sauce and easy preparation. Used a mix of mushrooms Will make again
Nisha Melvani, RDN says
So glad you enjoyed it. Thank you.
Jenny says
I love the recipes so much, 😊 thanks. I used to think vegan meal are tasteless 😆, I was wrong
Nisha Melvani, RDN says
Awww makes my day to read this. Thank you.
Shazia says
I made this recipe for dinner tonight and it is amazing! It was my first time making a vegan recipe, and I followed it verbatim. I have to say it was SO delicious and left us smiling, feeling full and nourished! I will be doubling the recipe next time just so I can take it to work for lunch. Thank you for all the thought and care you put into your recipes. I can’t wait to try the others! 💚
Nisha Melvani, RDN says
This comment left me smiling! Thank you for sharing your experience.
Martin Maurais says
Excellent, easy, and easily adaptable to what you have on hand; I added fennel. No need to add extra maple syrup.
Nisha Melvani, RDN says
Must be delicious with fennel! Thank you.
Jenny says
I love the recipes so much, 😊 thanks. I used to think vegan meal are tasteless 😆, I was wrong
Nisha Melvani, RDN says
I'm so glad you are enjoying them. Thank you.
Toni says
I changed the veggies and added roasted chickpeas for some crunch, the sauce and noodles were sooooo yummy. Thank you for sharing this 😊
Nisha Melvani, RDN says
So glad it was a hit! Thank you for commenting.
Bonnie Richwine says
I could taste the deliciousness of this simple recipe as I read it. It is so good! I added small cubes of extra firm tofu at the end for more protein. We all loved it!
Nisha Melvani, RDN says
Love the tofu addition and so glad you enjoyed it. Thank you for letting me know.
Rachael says
We LOVED this dinner.. so tasty yet healthy still.... I've never made a stir fry sauce from scratch and I have been converted! I added some Teriyaki Tofu on the side and toasted some cashews along with the sesame seeds and sprinkled on top along with some scallions slices.. was a great combo. Thankyou for sharing.
Nisha Melvani, RDN says
Love this combo! Sounds delicious! Glad you are enjoying the sauce. Thank you.
DIANE MARIE CORNELL says
I often make veggie stir fries and this one came together so fast and it was delicious! The sauce was a bit thin, but used rice instead of noodles and it was still very good.
I'm new to your site and look forward to making many more recipes!
Nisha Melvani, RDN says
I'm so glad you enjoyed it! Thank you for leaving a comment and I hope you try more recipes:)
Holly Smart says
This was SPECTACULAR!! I thought maybe the sauce needed a thickening agent to cling to everything a little bit more, but not necessary after eating it!! Will definitely put tjis in our regular rotation!! Thank you!
Nisha Melvani, RDN says
Made my evening to read this! Thank you. I'm so glad you enjoyed it.