4.7 from 9 votes
Easy Mushroom Noodle Stir fry
This Easy Mushroom Noodle stir-fry or is a great dish for mushroom lovers, as well as vegetarians and vegans alike. You won't miss meat in this delicious vegetarian mushroom noodle stir fry dish!
Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 10 mins
Servings: 2
Calories: 760 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 7 dried shiitake mushrooms
- 1 ¼ cup onions or scallions (chopped; we used the white portion of the giant green onions that are readily available in Northern China)
- 6 oz. ground pork (170g)
- 1 tablespoon cornstarch
- 3 tablespoon water
- 8 oz. fresh or dried noodles (225g)
- 1 tablespoon oil
- 1 tablespoon Shaoxing wine
- 1 ½ tablespoon soy sauce
- 2 teaspoons dark mushroom soy sauce
- ½ teaspoon sesame oil
- 1/8 teaspoon ground white pepper
Instructions
- Wash the dried mushrooms well and soak for 1 to 2 hours. Drain the water that the mushrooms have been soaking in through a coffee filter and set aside 1 cup for use later (if you’re not a fan of a stronger mushroom taste, you can also substitute chicken or vegetable stock). Cut the stems off and discard. Then slice the mushrooms thinly.
- Dice your onions or scallions and set aside. If using scallions, you can reserve some of the green part, slice thinly into lengthwise slivers and toss into cold water. They will curl up nicely and serve as a nice garnish. Have the ground pork at the ready as well. Mix cornstarch and water to make a slurry and set aside.
- Boil the noodles in about 2 quarts of water until they are al dente, rinse in warm water and drain.
- Heat the wok on high and add 1 tablespoon of oil. Add the ground pork and toss for a minute until lightly browned. Add the onion and give it a quick toss for a minute and then add the mushrooms and shaoxing wine. Stir-fry for another minute and add the mushroom water, soy sauce, dark soy sauce, sesame oil, and a few turns of the white pepper grinder. Reduce to medium-low heat and let simmer for about 5 minutes. If your mushrooms did not have enough time to soak, you may want to add a few tablespoons more of water and let cook for a few minutes longer.
- Add your cornstarch slurry to the mixture until it thickens enough to just coat a spoon. At this point, if your noodles are sticky, then give them a quick rinse with hot water in the colander to loosen them up and toss them into the wok/coat them in the sauce. Transfer your noodles to a bowl, garnish with scallions and serve!
Cup of Yum
Nutrition Information
Calories
760kcal
(38%)
Carbohydrates
89g
(30%)
Protein
36g
(72%)
Fat
29g
(45%)
Saturated Fat
7g
(35%)
Cholesterol
61mg
(20%)
Sodium
1153mg
(48%)
Potassium
594mg
(17%)
Fiber
9g
(36%)
Sugar
13g
(26%)
Vitamin A
625IU
(13%)
Vitamin C
12.4mg
(14%)
Calcium
57mg
(6%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 760
% Daily Value*
| Calories | 760kcal | 38% |
| Carbohydrates | 89g | 30% |
| Protein | 36g | 72% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 61mg | 20% |
| Sodium | 1153mg | 48% |
| Potassium | 594mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 13g | 26% |
| Vitamin A | 625IU | 13% |
| Vitamin C | 12.4mg | 14% |
| Calcium | 57mg | 6% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.