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.
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 Noodle Bowl 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.
🍽 Related Recipes
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📖 Recipe
Oyster Mushroom Noodle Stir-Fry
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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
- 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 an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Martin Maurais
Excellent, easy, and easily adaptable to what you have on hand; I added fennel. No need to add extra maple syrup.
Nisha Melvani, RDN
Must be delicious with fennel! Thank you.
Toni
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
So glad it was a hit! Thank you for commenting.
DIANE MARIE CORNELL
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
I'm so glad you enjoyed it! Thank you for leaving a comment and I hope you try more recipes:)
Holly Smart
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
Made my evening to read this! Thank you. I'm so glad you enjoyed it.