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.
More Asian-Inspired Vegan Recipes:
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Oyster Mushroom Noodle Stir-Fry
- 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)
- 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.
- 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.
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.