These Quick Vegan Mushroom Noodles will soon become your favorite go-to recipe! This dish includes button mushrooms, spring onions, soy sauce, spices and noodles. Make these simple Chinese-style stir-fried mushroom noodles in less than 30 minutes and serve as a main.
Table of Contents
About This Mushroom Noodles
Noodles make a great dinner option because they are comforting, cook quickly and taste delicious! I have been making these mushroom noodles for a long time but, never got round to posting the recipe until now.
I usually prepare Indo-Chinese stir-fried noodles as a quick brunch or lunch. When I make it for lunch I serve them with Veg Manchurian and they pair perfectly.
This recipe of mushroom noodles is so simple as no extensive veggie chopping is required which is always a plus! Simply chop the mushrooms, spring onions, garlic, ginger, green chilies and you are good to go!
Another great thing about this dish is that it is easy to customize. Most vegetables go well with noodles. Some great additions include grated carrots, french beans cabbage, baby corn, bok choy, Chinese cabbage, edamame beans or bell peppers. This will make the dish more nutritious, colorful and filling.
I have kept the recipe basic and only made with button mushrooms so that the flavor of mushroom is felt throughout the entire dish. But you can opt to reduce the quantity of mushrooms and add additional vegetables of your choice. The vegetables have to be finely chopped or shredded so that they cook faster using the stir-frying technique.
Serve the noodles plain or with Gobi Manchurian.
How to Make Mushroom Noodles
1. Heat enough water to cover the noodles in a pan. Add salt and a few drops of oil to the water and bring to a boil. Add 200 grams of noodles to the water and cook according to the package instructions. Use hakka noodles, instant noodles or whole wheat noodles for this recipe.
2. While the noodles are cooking, rinse and chop the mushrooms, spring onions and herbs. Alternatively, you can chop them before you start cooking the noodles.
3. Once the noodles are done, drain the water using a strainer and rinse the noodles with cold water. After this drain the water from the noodles one more time.
Tip: The cold water will stop the noodles from cooking and prevent them from becoming too soft.
4. Then add 2 teaspoon of oil and gently mix the noodles. Make sure the noodles are evenly coated. Cover and set the noodles aside for later.
Making Mushroom Noodles
5. Heat oil in a wok, kadai or a pan on low to medium heat. Once the oil is hot add ½ tablespoon of chopped garlic, ½ tablespoon of chopped ginger and 1 teaspoon of chopped green chilies. Saute for a few seconds.
Tip: Alter the heat and spiciness of this dish depending on your preference. If you like spicy noodles then add more green chilies but if you don’t want it spicy then add less or no green chilies at all.
6. Add ½ cup of chopped spring onions (scallions). Add both the white and green parts and reserve 2 tablespoons of the greens for garnish.
7. Stir and saute the spring onions until they turn translucent.
8. Then add the sliced mushrooms.
9. Stir the mushrooms well and saute them on medium to high heat. Stir occasionally to ensure that the mushrooms cook evenly.
10. The mushrooms will release water when cooking.
11. Continue to saute until the water dries up and the mushrooms have light golden edges.
12. Then add ½ teaspoon of ground black pepper. You can also use white pepper instead of black pepper.
13. Add 1 tablespoon of soy sauce. Mix and stir well. Try to use naturally brewed soy sauce.
14. Add the cooked noodles that were set aside previously.
15. Add salt to taste.
16. Stir and toss the noodles very well.
17. Add ½ teaspoon of rice vinegar or regular vinegar and mix again. If you don’t like vinegar then you can skip adding it.
18. Switch off the heat and add the chopped spring onion greens. Give a final stir. Alternatively, garnish the noodles with the spring onion greens while serving.
19. Serve mushroom noodles plain, or with gobi manchurian or veg manchurian. Best to enjoy these noodles piping hot.
- Noodles – You can use noodles like hakka noodles, whole wheat noodles, udon noodles, chowmein noodles or instant noodles.
- Vegetables – You can add veggies like carrots, cabbage, bok choy, bell pepper, broccoli and baby corn.
- Mushrooms: Though I always add button mushrooms, you can include cremini mushrooms or your favorite varieties of edible mushrooms.
- Spiciness – Customize according to your taste preferences by reducing or skipping spices and herbs like green chilies, black pepper, ginger and garlic.
- Gluten-Free – To make these mushroom noodles gluten-free use soba noodles made from buckwheat flour and tamari instead of soy sauce.
- Scaling – The recipe can be easily made into a large batch by scaling the ingredients proportionately.
Indo Chinese Recipes
Indo Chinese Recipes
Indo Chinese Recipes
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- 200 grams noodles
- 300 to 400 grams mushrooms or 3 to 4 cups sliced mushrooms
- ½ tablespoon chopped garlic
- ½ tablespoon chopped ginger
- 1 teaspoon chopped green chilies – about 1 to 2 green chilies chopped
- ½ teaspoon black pepper or white pepper
- ½ cup chopped spring onions
- 1 to 2 teaspoon finely chopped celery (optional)
- 2 to 2.5 tablespoon 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
- 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.
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.
- 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 Info Approximate values
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This Mushroom Noodles post from the blog archives first published in March 2015 has been updated on 22 August 2021.