Mushroom Noodles Recipes

MUSHROOM NOODLES

Steps:

• Cook noodles as per the instructions given on the packet. Strain, apply around a tablespoon of oil, and keep aside. Don't discard the water in which it was cooked.
• In a bowl, mix soy sauce, vegan oyster sauce, red chili sauce, vinegar, sesame oil, salt, and ground black pepper. Keep the sauce mix aside.
• Heat 1.5 tablespoons of oil in a wok. Add the white part of spring onion, ginger, and garlic. Saute for about a minute.
• Add chopped mushrooms and saute for 4-5 minutes or until the mushrooms are cooked.
• Add the sauce mix and cook for around 2 minutes.
• Next, add spring onion greens and saute for a few seconds.
• Finally, add cooked noodles and around ¼ cup of water in which noodles were cooked.
• Stir fry on high flame for 2-3 minutes or until everything gets mixed and the onion greens get wilted.

GARLIC MUSHROOM NOODLES

Steps:

• Boil egg noodles in salted water according to package directions. Once cooked, drain, rinse with cold water and set aside.
• Whisk together soy sauce, chilli flakes, vinegar, sweet chilli sauce and sesame oil and set aside.
• In a wok, add oil and garlic. Stir fry the garlic till they are golden brown and add mushrooms. On a high heat, saute the mushrooms for two minutes. Add the cooked noodles, along with the sauce and toss well on high heat.
• Sprinkle with chopped green scallions and serve hot.

NOODLES WITH MUSHROOMS

Steps:

• Cook the noodles in boiling salted water for 10 minutes. Strain and put into a greased casserole.
• Slice the mushrooms and the onion and saute in butter until tender. Add to the noodles.
• Mix in most of the cheese, reserving some for sprinkling over the top.
• Beat the egg, and stir into remaining butter the mushrooms were sauteed in, adding a little boiling water to make a sauce. Pour the sauce over the noodles and mushrooms. Sprinkle with cheese and breadcrumbs and dot with small nobs of butter.
• Bake in a 325F over for 20 to 25 minutes.

EGG NOODLES WITH MUSHROOMS

Steps:

• Cook egg noodles until just tender in boiling salted water, about 6 minutes.
• Saute sliced mushrooms and shallot in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.
• Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.

SPICY MUSHROOM & BROCCOLI NOODLES

Steps:

• Put the stock cube into a pan of water, then bring to the boil. Add the noodles, bring the stock back to the boil and cook for 2 mins. Add the broccoli and boil for 2 mins more. Reserve a cup of the stock, then drain the noodles and veg.
• Heat a frying pan or wok, add the sesame oil and stir-fry the mushrooms for 2 mins until turning golden. Add the garlic, chilli flakes and most of the spring onions, cook 1 min more, then tip in the noodles and broccoli. Splash in 3 tbsp of the stock and the hoisin sauce, then toss together for 1 min using a pair of tongs or 2 wooden spoons. Serve the noodles scattered with the cashew nuts and remaining spring onions. Add a dash more sesame oil to taste, if you like.