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 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.
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.
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.
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