Oyster mushrooms are the perfect meat substitute in this easy, vegan Oyster Mushroom Noodle Stir-Fry. A healthy, Asian-inspired, and kid-approved dinner.
This dish is a healthy alternative to take-out. 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.
Why this Oyster Mushroom Noodle Stir-Fry Recipe is Fabulous
- This recipe is versatile. Substitute the oyster mushrooms for shiitake, and use veggies that you already have on hand. Bell peppers, spinach, cabbage, snow peas, snap peas, and baby corn would all work well in this recipe. Just stick to the same measurements.
- The sauce is easy to make. Use it in other stir-fry dishes.
- Oyster mushrooms are a perfect meat substitute. They are slightly chewy, easily absorb the flavors from sauces and marinades, and satisfying.
How to Make this Recipe
Oyster Mushrooms
Oyster mushrooms are meaty, versatile, and surprisingly filling. I first tried these mushrooms at a restaurant, served as a filling for vegan tacos. At the end of the meal, I was stuffed. So much so, I canceled our plans to go for an after-dinner ice cream!
This variety of mushroom can be hard to find, but can easily be substituted for the same quantity of sliced shiitake mushrooms for making this recipe.
It can be a little challenging to remove the mushrooms from the central core, so make sure to use a sharp knife.
Noodles
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.
Soba noodles made from buckwheat flour are healthful, and will add an earthy flavor to this dish. 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.
Vegetables
I used carrots, green onions, and baby bok choy for this recipe, but you can substitute for veggies you already have on hand. 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.
Combining 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.
Ingredients & Nutrition
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.
More Asian-Inspired Vegan Recipes:
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📖 Recipe
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)
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
- I used Guanmiao noodles (made from wheat flour) to make this recipe, but most types of noodles will work, including rice noodles.
- Oyster mushrooms can be substituted for ½-pound sliced shiitake mushrooms.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Patti
I made this tonight, my family loved it! I am on a health journey to try and beat metabolic syndrome. I am now stalking all your recipes. They all look great!
Nisha Melvani
Awww thank you. Keep stalking:)
T
This recipe was absolutely amazing. My noodle of choice was Brown Pad Thai rice noodles. I doubled the noodles, sauce, and added tofu. The extra sauce, to me, was an added bonus.
Nisha Melvani
Sounds so good! Thank you.
Nate Dorward
I've found this to be a very useful template recipe--the first time I made it, it was a little soupy and not enough noodles, so I've gradually started adjusting it each time. Every version has been tasty, though. Tonight's version was pretty close to the original--I cooked the sauce a bit (also helps dissolve the gochujang), used a big whack of chow mein noodles and more oil than the original, used thinly sliced onion rather than green onion (to avoid a grocery store trip), otherwise followed it exactly. And, as always, it was great. Sometimes I fry up cubes of tofu in addition to the mushrooms to boost the protein in the recipe. Stirring in some cilantro or Thai basil (or regular basil) is also a nice touch.
Nisha Melvani
Thank you for your helpful comment. I am so glad you are enjoying it. Adding tofu is an excellent idea!
Geno
Hello Nisha!
This stir-fry sounds so wonderful! I was searching around for a different way to use oyster mushrooms (golden this time!) along with baby bok choy and came upon your site. We can't wait for dinner this evening, but you have so many interesting recipes for usto try, especially since we eat plant-based. We must buy your book! Thank you!
Nisha Melvani
So glad you are here! This recipe is very popular. I'm sure you will enjoy it! Thank for your support. Enjoy the book!
Tamara
I have to say, I was nervous about trying a vegan recipe. I didn't know how my meat loving man was going to react but omg, this was amazing! He loved it and so did I. This was so delicious and full flavoured. I made it exactly as written and used udon noodles. So good! I didn't tell my husband this was vegan because you get this instant idea in your head about vegan food and I didn't want to allow that to happen. I told him afterwards and he has a new respect now. He said he didn't realize vegan could taste that good. Thank you for sharing this recipe. I will be making more recipes from here.
Nisha Melvani
Made my day to read this. Thank you for taking the time to share your story. I'm so glad it was a hit!
Henry
Made this tonight with shitake mushrooms and nice thick noodles - absolutely incredible!
Nisha Melvani
So glad you enjoyed it. Thank you.
Leslie
I subbed baby king oyster mushrooms and used spinach rather than kale as that's what I had on hand. Tasty and oh so easy. I'll definitely make it again but, for now, I'm looking forward to delicious leftovers tomorrow. Thank you!
Nisha Melvani
So glad you are enjoying this dish. Have a great weekend. Thank you for commenting.
Abby
Loved our easy, tasty, and filling this recipe was. Will definitely make it again!
Nisha Melvani
So glad you liked it. Thank you.
Olivia
Really yummy! Used hot honey instead of maple syrup, added garlic & red chili flakes & ate my portion with zoodles. I really enjoyed the flavors and my husband and daughter loved it. I will definitely make this again. Thanks for sharing!
Olivia
5 stars btw 😁
Nisha Melvani
Thank you.
Nisha Melvani
Yay! I'm so glad it was a hit. Thank you for commenting. Zoodles are awesome!
Jan
I love this recipe - a new favorite! A friend just found & gave me some more beautiful oyster mushrooms so I look forward to making this again soon. I used rice noodles last time, but plan to try Udon ones this time. I found this recipe originally just doing a google search for oyster mushroom recipes, but after discovering your site I can't wait to try more of your recipes. Thanks!
Nisha Melvani
Thank you so much for your comment. I appreciate it. I'm so glad you enjoyed the recipe. Have a lovely weekend.
Selsi
This was really delicious. Gonna make it again at my husband’s request.
Nisha Melvani
Yay! So happy to hear that. Thanks for sharing.
Cynthia
Being lazy, I used what I had on hand: kale, leeks, egg noodles and my instant pot. I cooked the leek, kale and carrots in broth for 3 minutes, slow release. Strained the veg and reused the broth to cook the noodles 1 minute, quick release. Sautéed the mushrooms, then added sauce, veggies and noodles. Awesome!
Nisha Melvani
Sounds so yummy! I'm glad it was a hit. Have a great weekend.
Kelly
So yum! I've just discovered oyster mushrooms and am becoming a little obsessed! Lol!
Great easy recipie! 👌
Nisha Melvani
Hi. Oyster mushrooms are so meaty and delicious. Great discovery! So glad you like the recipe.
Mindy Richmond
This looks great. Why wouldn’t you keep the oyster mushroom stems for “scallops”? We do those all the time.
Nisha Melvani
Hi Mindy,
With King Oyster Mushrooms, I certainly use the stems to make vegan 'scallops.' However, with this variety of oyster mushroom, the part of the stem you remove is very minimal. If you look at the video you will see this. Have a lovely day.
Karen
It’s amazing!
Nisha Melvani
I'm so glad you liked the recipe. Thanks for leaving a comment. Have a great day.
Mary
So good! What brand of Guanmiao noodles do you use?
Nisha Melvani
Hi Mary, I can't remember the brand, but I'm sure to buy them again soon and I will update the post. I'm so glad you enjoyed the dish.
Allie
F*** yeah! Super tasty! I just added a tablespoon of arrow root powder to thicken it up. Yum. Will definitely make again!
Nisha Melvani
Arrowroot always does the trick! So glad you liked it. Thanks for leaving a review.
Jeremy
Very good. No leftovers.
Nisha Melvani
Yayyy! I'm so glad it was a hit. Have a great day. Thanks for commenting.
Tameesha
Loved this!!! So easy and yummy. My next go at this, I'll try to find some wider, hand pulled noodles.
Nisha Melvani
Hi Tameesha,
I'm so happy you liked this recipe. Thank you for commenting. Nisha xxx
Amy
DELICIOUS!! I'm not a huge fan of bok choy but in this dish I enjoyed it. The mushrooms are so meaty and the sauce adds a beautifully balanced flavor. I will definitely make this again!
Nisha Melvani
Hi Amy, Thanks for leaving a comment. The mushrooms really are meaty! I'm so glad you enjoyed this dish...and the bok choy:)