Oyster Mushroom Noodle Stir-Fry

Mushrooms Recipe


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-bunch oyster mushrooms or sliced shiitake mushrooms 4 to 5 ounces noodles 1 tablespoon sesame or neutral cooking oil 1 cup julienned or coarsely shredded carrots 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

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STEP - 1

Mix the soy sauce, rice vinegar, maple syrup, toasted sesame oil, and gochujang. Set aside.

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STEP - 2

Use the tip of a sharp knife to cut the oyster mushrooms from the firm central stem. Discard the firm stem.

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STEP - 3

Cook the noodles according to the directions on the packet until al dente.

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STEP - 4

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.

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STEP - 5

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.

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STEP - 6

Add the cooked noodles, and sauce to the skillet and mix to combine. Fold in the mushrooms and heat until warmed through.