4.7 from 14 votes
Mushroom Noodles Recipe
This is a quick and tasty stir-fried mushroom noodles from the indo Chinese cuisine. This dish includes button mushrooms, spring onions, soy sauce, spices and noodles.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
3
Calories:
368 kcal
Course:
Side Dish, Brunch
Cuisine:
Indian-Chinese Fusion
Ingredients
- 200 grams noodles
- 300 to 400 grams mushrooms or 3 to 4 cups sliced mushrooms
- ½ tablespoon garlic chopped
- ½ tablespoon ginger chopped
- 1 teaspoon green chili about 1 to 2 green chilies chopped, chopped
- ½ teaspoon black pepper or white pepper
- ½ cup spring onion chopped
- 1 to 2 teaspoon celery optional, finely chopped
- 2 to 2.5 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon soy sauce or add as required
- ½ teaspoon rice vinegar or regular vinegar
- 2 tablespoon spring onion greens for garnish
- salt as required
Instructions
Cooking noodles
- Heat enough water in a pan with salt and a few drops of oil, till it comes to a boil. Add the noodles and cook according to the package instructions. You can use hakka noodles or instant noodles for this recipe. Even whole wheat noodles will work.
- When the noodles are cooking, rinse and chop mushrooms, spring onions and herbs. Or you can chop them before you start cooking the noodles.
- Once the noodles are cooked then drain the water and rinse the noodles in running water, so that the noodles stop cooking. Drain all the water again.
- Then add oil and gently mix, so that the oil gets evenly coated on the noodles. Cover and keep the noodles aside.
Cup of Yum
Making mushroom noodles
- Heat oil in a wok or kadai or a pan. On a low to medium heat, first add chopped garlic, chopped ginger and chopped green chilies. For a spicy hot tasting noodles, you can increase the quantity of green chilies.
- Saute for a few seconds, then add chopped spring onions. Add both the white and green part. Reserve 2 tablespoon of the greens for garnish.
- Stir and saute the spring onions till they turn translucent. Then add the sliced mushrooms.
- Stir the mushrooms very well and saute them on a medium to high heat stirring occasionally. The mushrooms will leave water while cooking.
- Continue to saute till all the water dries up and the mushrooms become light golden from the edges.
- Then add ground black pepper. You can also use white pepper instead of black pepper.
- Add soy sauce and stir very well. Add the noodles. Add salt as required.
- Stir and toss the noodles very well. Add rice vinegar or regular white vinegar. Stir and mix.
- Switch off the heat and lastly add the chopped spring onions greens.
- Give a final stir and serve mushroom noodles plain or with dry veg manchurian or veg manchurian gravy or veg balls in hot garlic sauce.
Notes
- To make this recipe you can use any noodle variety like whole wheat noodles, instant noodles, hakka noodles, udon noodles.
- For a gluten-free version use tamari instead of soy sauce. Also use soba noodles made from buckwheat flour.
- To make this dish more nutritious add veggies like carrots, bell peppers, cabbage, baby corn, bok choy. Consider using whole wheat noodles or any whole grain noodles to make the dish healthier.
- Preferably use naturally fermented and brewed soy sauce.
- You can reduce the spiciness and heat in the dish by reducing green chilies, ginger, garlic and black pepper.
- The recipe can be easily scaled to make a small or big batch.
- If you don't like vinegar then you can skip adding it.
Nutrition Information
Calories
368kcal
(18%)
Carbohydrates
56g
(19%)
Protein
13g
(26%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Sodium
748mg
(31%)
Potassium
561mg
(12%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
218IU
(4%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
5mg
Vitamin B6
1mg
Vitamin B12
1µg
(42%)
Vitamin C
7mg
(8%)
Vitamin D
1µg
(5%)
Vitamin E
4mg
Vitamin K
45µg
Calcium
40mg
(4%)
Vitamin B9 (Folate)
44µg
Iron
2mg
(11%)
Magnesium
53mg
(13%)
Phosphorus
231mg
Zinc
2mg
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 368
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 56g | 19% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 748mg | 31% |
| Potassium | 561mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 218IU | 4% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 5mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 7mg | 8% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 4mg | |
| Vitamin K | 45µg | |
| Calcium | 40mg | 4% |
| Vitamin B9 (Folate) | 44µg | |
| Iron | 2mg | 11% |
| Magnesium | 53mg | 13% |
| Phosphorus | 231mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.