mushroom noodles recipe with step by step photos – a quick and tasty recipe of stir fried mushroom noodles.

i have been making these mushroom noodles from a long time and never posted the recipe. this time around i clicked the pics. usually i prepare this indo chinese recipe of stir fried noodles as a quick brunch or lunch. if making for lunch, then on occasions i serve them with veg manchurian dry.

this mushroom noodles recipe is simple and easy to make like most noodle recipes. no extensive chopping of veggies here, as we need to only chop the mushrooms and spring onions along with the usual garlic, ginger and green chilies. well, if you want you can add some more veggies like grated carrots or cabbage or bell pepper. few more noodles recipes already posted are hakka noodles, schezwan noodles, chow mein and veg noodles recipe.

serve these mushroom noodles plain or accompanied with gobi manchurian or veg manchurian.

if you are looking for more indo chinese recipes then do check veg fried rice, manchow soup, chilli paneer dry and schezwan fried rice recipe.

mushroom noodles recipe below:

4.5 from 4 votes

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mushroom noodles recipe

mushroom noodles recipe - quick and tasty stir fried mushroom noodles.

course brunch, side dish

cuisine indo chinese

prep time 10 minutes

cook time 15 minutes

total time 25 minutes

servings 2 to 3

author dassana

ingredients (1 cup = 250 ml)

• 200 grams noodles
• 300 to 400 grams mushrooms or 3 to 4 cups sliced mushrooms
• ½ tablespoon chopped garlic (lahsun)
• ½ tablespoon chopped ginger (adrak)
• 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

how to make mushroom noodles recipe

cooking noodles

1. 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.

2. when the noodles are cooking, rinse and chop all the veggies or you can chop the veggies before you start cooking the noodles.
3. drain and rinse the noodles in running water, so that the noodles stop cooking.
4. then add 2 tsp oil and gently mix, so that the oil gets evenly coated on the noodles. cover and keep the noodles aside.

making mushroom noodles

1. heat oil in a wok or kadai or a pan. on a low to medium heat, first add 1/2 tbsp chopped garlic, 1/2 tbsp chopped ginger and 1 tsp chopped green chilies. for a spicy hot tasting noodles, you can increase the amount of green chilies.
2. saute for a few seconds, then add 1/2 cup chopped spring onions. add both the white and green part. reserve 2 tbsp of the greens for garnish.
3. stir and saute the spring onions till they turn translucent. then add the sliced mushrooms
4. stir the mushrooms very well and saute them on a medium to high flame stirring occasionally. the mushrooms will leave water while cooking.
5. continue to saute till all the water dries up and the mushrooms become light golden from the edges.
6. then add 1/2 tsp black pepper. you can also use white pepper instead of black pepper.
7. add 1 tbsp soy sauce and stir very well. add the noodles. add salt as required.
8. stir and toss the noodles very well.
9. add 1/2 tsp rice vinegar or regular vinegar. stir.
10. switch off the flame and lastly add the chopped spring onions greens.

11. 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.

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how to make mushroom noodles recipe:

1. heat enough water in a pan with salt and a few drops of oil, till it comes to a boil. add 200 grams of 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.

2. when the noodles are cooking, rinse and chop all the veggies or you can chop the veggies before you start cooking the noodles.

3. drain and rinse the noodles in running water, so that the noodles stop cooking. then drain again very well.

4. then add 2 tsp oil and gently mix, so that the oil gets evenly coated on the noodles. cover and keep the noodles aside.

5. heat oil in a wok or kadai or a pan. on a low to medium heat, first add ½ tbsp chopped garlic, ½ tbsp chopped ginger and 1 tsp chopped green chilies. for a spicy hot tasting noodles, you can increase the amount of green chilies. saute for a few seconds.

6. then add ½ cup chopped spring onions. add both the white and green parts. reserve 2 tbsp of the greens for garnish.

7. stir and saute the spring onions till they turn translucent.

8. then add the sliced mushrooms.

9. stir the mushrooms very well and saute them on a medium to high flame stirring occasionally.

10. the mushrooms will leave water while cooking.

11. continue to saute till all the water dries up and the mushrooms become light golden from the edges.

12. then add ½ tsp black pepper. you can also use white pepper instead of black pepper.

13. add 1 tbsp soy sauce and stir very well.

14. add the noodles.

15. add salt as required.

16. stir and toss the noodles very well.

17. add ½ tsp rice vinegar or regular vinegar. stir.

18. switch off the flame and lastly add the chopped spring onions greens. you can also garnish the noodles with the spring onion greens instead of adding them at this step.

19. give a final stir and serve mushroom noodles plain or with gobi manchurian or veg manchurian gravy.

dassana

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.