Stir Fry Mushroom Noodles with Garlic and Ginger

Close up shot of mushroom stir-fry noodles

Stir Fry Mushroom Noodles with Garlic and Ginger

This simple stir fry recipe with mushroom noodles is a delicious option for quick weeknight meals. Enjoy with as much ginger, garlic, and chili oil as you like!

Course Dinner, Main Course

Cuisine American, Asian, Chinese, Japanese

Keyword Mushroom Noodles, Mushroom Stir Fry, Saucy Noodles, Stir Fried Noodles, Vegetarian Stir Fry

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 378kcal

Author Cara Harbstreet

Equipment

large skillet or wok
cutting board and sharpened knife
measuring cups and spoons
small prep bowls various sizes
long-handled spoon heat-proof

Ingredients

2 tbsp peanut oil or other neutral-flavor oil
12 oz. shiitake, oyster, and enoki mushrooms sliced to similar sizes
1 cup thinly sliced carrots
1 small yellow onion thinly sliced
3 heads baby bok choy sliced with leafy greens separated
1 bunch of green onions sliced thin with green tops separated
1/4 cup vegetable broth
2 tbsp low sodium soy sauce
1 tbsp rice vinegar
2 tsp red chili flakes
4 cloves minced garlic
2 tbsp ginger root thinly sliced or minced
1/2 tbsp cornstarch
1/2 lb of ramen-style or yakisoba noodles or 2–3 packages instant ramen noodles
chili oil for garnish
toasted sesame seeds for garnish

Instructions

Prep all vegetables and stage in prep bowls near your cooking area. For the sauce, whisk together veggie broth, soy sauce, rice vinegar, red chili flakes, half of the minced garlic and cornstarch. Set aside.
Pre-cook the ramen-style noodles according to package directions and rinse with cold water. Set aside.
Preheat your wok or skillet to high heat and add the peanut oil. Cook in batches to not overcrowd the pan. In order of longest cooking time to shortest: carrots and shiitake mushrooms, onions, oyster mushrooms and enoki mushrooms. Cook 2-3 minutes per batch or until the mushrooms and veggies are softened and starting to brown.
Transfer out the cooked mushrooms, carrots, and onions as batches complete cooking, then add the bok choy (minus the greens), the white bottoms of the green onions, and the ginger and remaining garlic.
Make some room then add the sauce and stir in the noodles. Reduce to medium-high heat. Flip several times to coat the noodles and allow the sauce to thicken.
Reduce the heat to medium-low. Add back the cooked mushrooms, onions, and carrots, along with the reserved green tops from the bok choy.
Garnish with toasted sesame seeds, sliced green onions, and as much chili oil as you like. Serve immediately.

Nutrition