If you’re looking for a quick, satisfying dinner, look no further than these meat-free Saucy Mushroom Noodles. With tender pulled oyster mushrooms, chewy noodles, and an umami-packed sauce, this dish offers a burst of flavour in every bite. It’s so incredibly easy to prepare, which makes it perfect for a busy weeknight.
Table of Contents
- Ingredient Breakdown
- Why Oyster Mushrooms Are Perfect For These Saucy Mushroom Noodles
- How To Pull Oyster Mushrooms
- The Difference Between Light and Dark Soy Sauce
- Building the Perfect Sauce
- Choosing the Right Noodles
- Garnishes and Finishing Touches
- Recipe Variations: Making It Your Own
- Serving Suggestions: Creating a Complete Meal
- Final Thoughts
Ingredient Breakdown
- Oyster Mushrooms: These mushrooms are known for their delicate, tender texture and mild, slightly sweet flavour. When pulled apart, they mimic the texture of shredded meat, making them a fantastic vegetarian option that’s hearty and satisfying. They absorb the sauce beautifully, ensuring every bite is bursting with flavour.
- Oyster Sauce: This thick, glossy sauce adds a deep, savoury note to the dish, bringing a unique balance of sweet and salty flavours. It’s the secret ingredient that gives the noodles their signature umami kick, making them incredibly moreish.
- Dark and Light Soy Sauce: The dynamic duo of soy sauces creates a balance of richness and seasoning. The dark soy sauce adds a deep colour and a slightly sweeter, more robust flavour. The light soy sauce, on the other hand, adds just the right amount of saltiness without overpowering the dish
- Shaoxing Wine: A splash of Shaoxing wine adds a subtle depth and complexity, enhancing the flavours of the mushrooms and sauce. It brings a hint of sweetness and a touch of acidity, which helps cut through the richness of the sauces. It also helps tenderise the mushrooms as they cook.
- Garlic and Spring Onions: These aromatic vegetables lay the foundation for the dish’s flavour profile. Garlic adds a warm, fragrant note, while spring onions provide a fresh, mild onion flavour. Separating the whites and greens allows us to build layers of flavour, with the whites contributing to the stir-fry base and the greens offering a bright, fresh garnish.
- Noodles of Choice: The beauty of this recipe lies in its versatility. You can use any noodle you’d like, whether it’s udon for a chewy texture, rice noodles for a lighter option, or ramen for a heartier bite. The key is choosing a noodle that will hold up to the rich, sticky sauce.
Why Oyster Mushrooms Are Perfect For These Saucy Mushroom Noodles
Oyster mushrooms have a unique texture and flavour that sets them apart from other mushroom varieties. Their delicate, almost velvety texture allows them to soak up the flavours of the sauce, making each bite incredibly juicy and flavourful.
Unlike other mushrooms, oyster mushrooms can be easily pulled into thin strips, mimicking the texture of shredded meat. This not only helps the mushrooms cook evenly but also allows them to develop those delightful crispy edges when cooked. The high heat of the stir-fry caramelises the mushrooms, enhancing their natural umami flavours and giving them a wonderfully meaty bite.
How To Pull Oyster Mushrooms
The process of pulling oyster mushrooms is very simple.
- Select Fresh Mushrooms: Start with fresh, firm oyster mushrooms. Avoid mushrooms that are slimy or have dark spots, as they may be past their prime.
- Clean Gently: Use a damp paper towel or a soft brush to gently clean the mushrooms. Avoid rinsing them under water, as mushrooms can absorb water and become soggy.
- Separate the Clusters: Oyster mushrooms often grow in clusters. Gently separate them into smaller groups or individual stems.
- Pull Apart: Using your fingers, start at the base of each mushroom stem and gently pull apart into thin strips. The mushrooms should naturally tear along the grain. This uneven tearing creates varied textures, allowing for a more interesting mouthfeel when cooked.
Pulling the mushrooms not only enhances their ability to absorb the sauce but also helps them cook more evenly, ensuring every bite is packed with flavour.
The Difference Between Light and Dark Soy Sauce
Soy sauce is a fundamental ingredient in Asian cooking, and this Saucy Mushroom Noodles recipe uses both the light and dark variety. Understanding the differences between the two is important as they bring different things to the dish.
- Light Soy Sauce: Light soy sauce is lighter in colour and has a saltier, more pronounced flavour. It’s typically used to season dishes during cooking and is an essential ingredient for adding umami without overpowering other flavours. In this recipe, light soy sauce helps to season the noodles and mushrooms, providing a savoury base that complements the other ingredients.
- Dark Soy Sauce: Dark soy sauce is thicker, darker, and slightly sweeter than light soy sauce. It has a more robust, less salty flavour and is often used to add colour and depth to dishes. In these Saucy Mushroom Noodles, dark soy sauce gives the sauce its rich, dark colour and a slightly sweet undertone, enhancing the overall umami profile without making the dish too salty.
By combining both light and dark soy sauces, this recipe achieves a perfect balance of savoury, sweet, and umami flavours. The light soy sauce provides the necessary saltiness to season the dish, while the dark soy sauce adds a deeper flavour and a beautifully dark, glossy appearance.
Building the Perfect Sauce
The sauce is the soul of this dish. It’s a harmonious blend of oyster sauce, dark and light soy sauces, Shaoxing wine, and a hint of sugar. The key here is balance. The combination of oyster sauce and soy sauces brings multiple layers of umami, while the Shaoxing wine adds a subtle depth that ties everything together. The sugar is not just for sweetness; it helps to round out the salty and savoury notes, creating a complex, well-rounded flavour that coats the noodles perfectly.
Choosing the Right Noodles
One of the beauties of this recipe is its adaptability. You can use almost any type of noodle, depending on your preference or dietary needs. For a chewy, hearty bite, opt for udon noodles. For a lighter dish, rice noodles are a great choice. If you’re in the mood for something different, soba noodles can add a unique, nutty flavour. The key is to cook the noodles just right – al dente – so they have enough bite to stand up to the sauce.
Cooking the noodles separately ensures they are perfectly cooked and don’t become mushy when tossed with the sauce. Once drained, they are added to the pan with the saucy mushrooms, allowing them to absorb the rich flavours and become fully coated in the delicious sauce.
Garnishes and Finishing Touches
The finishing touches make all the difference in this dish. A generous sprinkle of fresh spring onion greens adds a burst of colour and a refreshing bite that contrasts beautifully with the rich, savoury noodles. For an extra layer of flavour, consider adding a handful of toasted sesame seeds or a drizzle of sesame oil just before serving. These little additions elevate the dish, adding texture and enhancing the overall flavour profile.
For those who enjoy a bit of heat, a drizzle of chilli oil can add a spicy kick that complements the umami-rich sauce. Alternatively, a squeeze of fresh lime juice can add a bright, zesty note that cuts through the richness and adds a refreshing finish to the dish.
Recipe Variations: Making It Your Own
This Saucy Mushroom Noodles recipe is incredibly versatile. You can tailor it to your taste and dietary preferences.
- Make it Vegan: Swap out the oyster sauce for a vegan mushroom sauce to make this dish entirely plant-based. You’ll still get that rich, umami flavour without any animal products.
- Add More Veggies: Feel free to toss in additional vegetables such as bell peppers, snap peas, or baby corn. They not only add a pop of colour but also extra nutrition and a delightful crunch. Note: you may need to make more of the sauce as a result.
- Protein Boost: For those who want to add more protein, consider adding tofu, tempeh, or even a handful of edamame. These additions will make the dish even more satisfying and filling.
Serving Suggestions: Creating a Complete Meal
While these Saucy Mushroom Noodles are delicious on their own, they also pair well with a variety of sides. My Spicy Smashed Cucumber Salad or Crunchy Sesame Cucumber Salad would provide a refreshing contrast to the rich, savoury noodles, as would a plate of steamed vegetables. Should you prefer something heartier, consider serving the noodles with some dumplings for a complete, satisfying meal. If you’re up for making your own, try my Pork and Prawn Wontons. If not, there are lots of delicious shop-bought options, from Bibigo, to itsu, to Ajinomoto.
Final Thoughts
These Saucy Mushroom Noodles are a perfect example of how simple ingredients can come together to create a dish that’s both delicious and satisfying. They’re easy to make and so delicious, so I sincerely hope you’ll give them a go!
Saucy Mushroom Noodles
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Juicy pulled oyster mushrooms, stir fried to perfection, then tossed in a rich, savoury, umami-packed sauce that clings to the chewy noodles – what’s not to love? These quick and easy stir fried noodles are delicious and packed with flavour, and they make for a very satisfying weeknight dinner.
- Author: zenak
- Prep Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
- 400g oyster mushrooms (or your mushrooms of choice)
- 4 tbsp water
- 2 heaped tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 2 tsp sugar
- 4 garlic cloves, minced
- 1 tbsp vegetable oil (or any neutral oil)
- 4 spring onions, thinly sliced, whites and greens separated
- 4 portions of ready-to-cook noodles (any type)
Instructions
- Tear or slice the oyster mushrooms into thin strips. In a small bowl, whisk together the water, oyster sauce, dark soy sauce, light soy sauce, Shaoxing wine, sugar and garlic, then set aside for later.
- Heat the vegetable oil in a large non-stick frying pan or wok over medium-high heat.
- Add the mushrooms and spring onion whites, season very lightly with salt and stir fry for 5 to 7 minutes, or until the mushrooms are cooked.
- Add the sauce made in step 1 and cook, stirring occasionally, for 2 to 3 minutes, or until slightly thickened, then remove the pan from the heat.
- In a separate pot, cook the noodles according to the packet instructions, then drain.
- Return the saucy mushrooms to the stove over a medium-high heat. Add the noodles and stir fry for 2 to 3 minutes, or until everything is nice and hot and the sauce nicely coats the noodles.
- Transfer to a platter and top with the spring onion greens, then serve and enjoy.