Mushroom Noodles Quick Mushroom Noodles

About This Mushroom Noodles

Noodles make a great dinner option because they are comforting, cook quickly and taste delicious! I have been making these mushroom noodles for a long time but, never got round to posting the recipe until now. I usually prepare Indo-Chinese stir-fried noodles as a quick brunch or lunch. When I make it for lunch I serve them with Veg Manchurian and they pair perfectly. This recipe of mushroom noodles is so simple as no extensive veggie chopping is required which is always a plus! Simply chop the mushrooms, spring onions, garlic, ginger, green chilies and you are good to go! Another great thing about this dish is that it is easy to customize. Most vegetables go well with noodles. Some great additions include grated carrots, french beans cabbage, baby corn, bok choy, Chinese cabbage, edamame beans or bell peppers. This will make the dish more nutritious, colorful and filling. I have kept the recipe basic and only made with button mushrooms so that the flavor of mushroom is felt throughout the entire dish. But you can opt to reduce the quantity of mushrooms and add additional vegetables of your choice. The vegetables have to be finely chopped or shredded so that they cook faster using the stir-frying technique. Serve the noodles plain or with Gobi Manchurian.

How to Make Mushroom Noodles

Cooking Noodles

1. Heat enough water to cover the noodles in a pan. Add salt and a few drops of oil to the water and bring to a boil. Add 200 grams of noodles to the water and cook according to the package instructions. Use hakka noodles, instant noodles or whole wheat noodles for this recipe.
2. While the noodles are cooking, rinse and chop the mushrooms, spring onions and herbs. Alternatively, you can chop them before you start cooking the noodles.
3. Once the noodles are done, drain the water using a strainer and rinse the noodles with cold water. After this drain the water from the noodles one more time. Tip: The cold water will stop the noodles from cooking and prevent them from becoming too soft.
4. Then add 2 teaspoon of oil and gently mix the noodles. Make sure the noodles are evenly coated. Cover and set the noodles aside for later.

Making Mushroom Noodles

5. Heat oil in a wok, kadai or a pan on low to medium heat. Once the oil is hot add ½ tablespoon of chopped garlic, ½ tablespoon of chopped ginger and 1 teaspoon of chopped green chilies. Saute for a few seconds. Tip: Alter the heat and spiciness of this dish depending on your preference. If you like spicy noodles then add more green chilies but if you don’t want it spicy then add less or no green chilies at all.
6. Add ½ cup of chopped spring onions (scallions). Add both the white and green parts and reserve 2 tablespoons of the greens for garnish.
7. Stir and saute the spring onions until they turn translucent.
8. Then add the sliced mushrooms.
9. Stir the mushrooms well and saute them on medium to high heat. Stir occasionally to ensure that the mushrooms cook evenly.
10. The mushrooms will release water when cooking.
11. Continue to saute until the water dries up and the mushrooms have light golden edges.
12. Then add ½ teaspoon of ground black pepper. You can also use white pepper instead of black pepper.
13. Add 1 tablespoon of soy sauce. Mix and stir well. Try to use naturally brewed soy sauce.
14. Add the cooked noodles that were set aside previously.
15. Add salt to taste.
16. Stir and toss the noodles very well.
17. Add ½ teaspoon of rice vinegar or regular vinegar and mix again. If you don’t like vinegar then you can skip adding it.
18. Switch off the heat and add the chopped spring onion greens. Give a final stir. Alternatively, garnish the noodles with the spring onion greens while serving.
19. Serve mushroom noodles plain, or with gobi manchurian or veg manchurian. Best to enjoy these noodles piping hot.

Expert Tips

Noodles – You can use noodles like hakka noodles, whole wheat noodles, udon noodles, chowmein noodles or instant noodles.Vegetables – You can add veggies like carrots, cabbage, bok choy, bell pepper, broccoli and baby corn. Mushrooms: Though I always add button mushrooms, you can include cremini mushrooms or your favorite varieties of edible mushrooms.Spiciness – Customize according to your taste preferences by reducing or skipping spices and herbs like green chilies, black pepper, ginger and garlic.Gluten-Free – To make these mushroom noodles gluten-free use soba noodles made from buckwheat flour and tamari instead of soy sauce.Scaling – The recipe can be easily made into a large batch by scaling the ingredients proportionately.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Chow Mein | Veg Chowmein Recipe Hakka Noodles | Indo Chinese Hakka Noodles (Vegan) American Chop Suey Recipe Schezwan Noodles Recipe This Mushroom Noodles post from the blog archives first published in March 2015 has been updated on 22 August 2021.

title: “Mushroom Noodles Quick Mushroom Noodles " ShowToc: true date: “2024-09-04” author: “Shirley Rivera”

About This Mushroom Noodles

Noodles make a great dinner option because they are comforting, cook quickly and taste delicious! I have been making these mushroom noodles for a long time but, never got round to posting the recipe until now. I usually prepare Indo-Chinese stir-fried noodles as a quick brunch or lunch. When I make it for lunch I serve them with Veg Manchurian and they pair perfectly. This recipe of mushroom noodles is so simple as no extensive veggie chopping is required which is always a plus! Simply chop the mushrooms, spring onions, garlic, ginger, green chilies and you are good to go! Another great thing about this dish is that it is easy to customize. Most vegetables go well with noodles. Some great additions include grated carrots, french beans cabbage, baby corn, bok choy, Chinese cabbage, edamame beans or bell peppers. This will make the dish more nutritious, colorful and filling. I have kept the recipe basic and only made with button mushrooms so that the flavor of mushroom is felt throughout the entire dish. But you can opt to reduce the quantity of mushrooms and add additional vegetables of your choice. The vegetables have to be finely chopped or shredded so that they cook faster using the stir-frying technique. Serve the noodles plain or with Gobi Manchurian.

How to Make Mushroom Noodles

Cooking Noodles

1. Heat enough water to cover the noodles in a pan. Add salt and a few drops of oil to the water and bring to a boil. Add 200 grams of noodles to the water and cook according to the package instructions. Use hakka noodles, instant noodles or whole wheat noodles for this recipe.
2. While the noodles are cooking, rinse and chop the mushrooms, spring onions and herbs. Alternatively, you can chop them before you start cooking the noodles.
3. Once the noodles are done, drain the water using a strainer and rinse the noodles with cold water. After this drain the water from the noodles one more time. Tip: The cold water will stop the noodles from cooking and prevent them from becoming too soft.
4. Then add 2 teaspoon of oil and gently mix the noodles. Make sure the noodles are evenly coated. Cover and set the noodles aside for later.

Making Mushroom Noodles

5. Heat oil in a wok, kadai or a pan on low to medium heat. Once the oil is hot add ½ tablespoon of chopped garlic, ½ tablespoon of chopped ginger and 1 teaspoon of chopped green chilies. Saute for a few seconds. Tip: Alter the heat and spiciness of this dish depending on your preference. If you like spicy noodles then add more green chilies but if you don’t want it spicy then add less or no green chilies at all.
6. Add ½ cup of chopped spring onions (scallions). Add both the white and green parts and reserve 2 tablespoons of the greens for garnish.
7. Stir and saute the spring onions until they turn translucent.
8. Then add the sliced mushrooms.
9. Stir the mushrooms well and saute them on medium to high heat. Stir occasionally to ensure that the mushrooms cook evenly.
10. The mushrooms will release water when cooking.
11. Continue to saute until the water dries up and the mushrooms have light golden edges.
12. Then add ½ teaspoon of ground black pepper. You can also use white pepper instead of black pepper.
13. Add 1 tablespoon of soy sauce. Mix and stir well. Try to use naturally brewed soy sauce.
14. Add the cooked noodles that were set aside previously.
15. Add salt to taste.
16. Stir and toss the noodles very well.
17. Add ½ teaspoon of rice vinegar or regular vinegar and mix again. If you don’t like vinegar then you can skip adding it.
18. Switch off the heat and add the chopped spring onion greens. Give a final stir. Alternatively, garnish the noodles with the spring onion greens while serving.
19. Serve mushroom noodles plain, or with gobi manchurian or veg manchurian. Best to enjoy these noodles piping hot.

Expert Tips

Noodles – You can use noodles like hakka noodles, whole wheat noodles, udon noodles, chowmein noodles or instant noodles.Vegetables – You can add veggies like carrots, cabbage, bok choy, bell pepper, broccoli and baby corn. Mushrooms: Though I always add button mushrooms, you can include cremini mushrooms or your favorite varieties of edible mushrooms.Spiciness – Customize according to your taste preferences by reducing or skipping spices and herbs like green chilies, black pepper, ginger and garlic.Gluten-Free – To make these mushroom noodles gluten-free use soba noodles made from buckwheat flour and tamari instead of soy sauce.Scaling – The recipe can be easily made into a large batch by scaling the ingredients proportionately.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Chow Mein | Veg Chowmein Recipe Hakka Noodles | Indo Chinese Hakka Noodles (Vegan) American Chop Suey Recipe Schezwan Noodles Recipe This Mushroom Noodles post from the blog archives first published in March 2015 has been updated on 22 August 2021.