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Guanmiao noodles, mushrooms, baby bok choy, carrots, green onions, and an Asian-inspired sauce. Mixed in a bowl for serving.
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5 from 30 votes

Oyster Mushroom Noodle Stir-Fry

Oyster mushrooms are the perfect meat substitute in this easy, vegan Oyster Mushroom Noodle Stir-Fry. Healthy, Asian-inspired, kid-approved.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Vegan
Servings: 3 people
Calories: 341kcal

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.

Video

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

Calories: 341kcal | Carbohydrates: 51g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 690mg | Potassium: 622mg | Fiber: 6g | Sugar: 13g | Vitamin A: 7302IU | Vitamin C: 80mg | Calcium: 244mg | Iron: 4mg