Soy Sauce Braised Wild Mushroom Noodles
User Reviews
5
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Prep Time
3 hrs
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Cook Time
25 mins
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Total Time
3 hrs 25 mins
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Servings
6
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Calories
283 kcal
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Cuisine
Chinese
Soy Sauce Braised Wild Mushroom Noodles
Description
Soy Sauce Braised Wild Mushroom Noodles feature a combination of dried shiitake, oyster, and beech mushrooms slowly cooked in a soy-based sauce until tender and caramelized. The method involves rehydrating the dried shiitake mushrooms, then cooking all mushrooms with shallots and scallions over medium-high heat to develop a browned surface without excessive stirring, enhancing their flavor and texture. The mushrooms are then simmered in a savory blend of dark and light soy sauces, sugar, and reserved mushroom soaking water for moisture and depth. Fresh wheat noodles are cooked separately and combined with the mushroom mixture, finished with a hint of sesame oil and seasoning to taste.
The dish delivers a complex umami profile from the mushroom variety and soy sauce, with a pleasing blend of textures from the chewy mushrooms and al dente noodles. The sugar provides subtle sweetness that offsets the savory sauce. It is a filling, one-dish entrée well-suited for a hearty lunch or dinner.
The careful caramelization and gradual braising are key to developing the intense mushroom flavor that permeates the noodles, making the dish both aromatic and satisfying. This recipe is best served fresh to enjoy the full texture contrast between the tender mushrooms and springy noodles.
Ingredients
- 6 large dried shiitake mushrooms
- 8 ounces oyster mushrooms
- 8 ounces beech mushrooms
- 3 tablespoons neutral cooking oil generic cooking oil
- 4 shallot finely chopped
- 3 scallions (with the white parts chopped and the green parts julienned)
- 1½ tablespoons dark soy sauce (preferably mushroom flavored)
- 3 tablespoons soy sauce or low sodium soy sauce, light
- 1 tablespoon sugar
- The dried mushroom-soaking water (plus enough water to yield 2½ cups of liquid)
- 1 1/2 pounds fresh wheat noodles (or other noodles of your choice)
- ½ teaspoon sesame oil
- salt (to taste)
Instructions
- If you’re using dried shiitake mushrooms, wash them a couple of times to get rid of any dirt first. Then soak them in 2-3 cups of hot water for up to 3 hours until they are completely re-hydrated. Squeeze the water out of the rehydrated Shiitakes, then slice them thinly. Remember to save the mushroom soaking liquid!
- Next, quickly rinse the fresh oyster mushrooms and beech mushrooms under running water. Spin off any extra water using a salad spinner.
- Heat the oil in a wok or thick-bottomed pot over medium heat. Add the chopped shallots and white parts of the scallions. Cook for a minute or two until the shallots turn translucent. Now turn up the heat to high and add in all of the mushrooms, and spread them evenly across the wok.
- Turn up the heat and let cook for a couple of minutes before stirring. When caramelizing mushrooms, the key is NOT to stir them too much and keep a steady heat to cook off any water in the mushrooms. Only stir when one side is browned slightly, and repeat the searing process until all of the mushrooms are browned and any liquid in the pan has been cooked off.
- Turn the back down to medium, and add the dark soy sauce, light soy sauce, the sugar, and 2½ cups of liquid––the mushroom water and fresh water combined. Cover and simmer for 20 minutes.
- In the meantime, boil a large pot of water to cook the noodles according to the package instructions. Once the noodles are cooked, drain, and set aside.
- After the mushrooms have been braising for 20 minutes (there should still be a good amount of sauce in the pan), add the cooked noodles, the sesame oil, and the julienned green parts of the scallions. Toss everything together so the noodles get fully coated in the mushroom sauce. Salt to taste and serve with chili oil, chiu chow sauce, or your choice of spicy condiment on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 939mg | 39% |
| Potassium | 304mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 16mg | 2% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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