≡ Menu ≡ Menu

Mushroom Noodles

Mushroom Noodle Bowl

Do you know that it is Meat Free Meat this week? While we are not participating in Meat Free Week, I do love to have at least one, sometimes two, meat free days per week as part of our regular family menu. Mushrooms are a fabulous way to add bulk and great nutritional value to a vegetarian meal. Adding this meatiness can be important to family harmony for those who have dedicated meat lovers in the family, or those who are generally adverse to a vegetarian meal.

This Mushroom Noodle recipe is satisfying, healthy and very moreish. It will most certainly be returning to our family table often.

I made a slight variation of the recipe for the kids – I chopped the vegetables much smaller than shown in the picture and do not add the Korean chilli paste (Gochujang).

This is my recipe for Mushroom Noodles, I hope that you love it:

Mushroom Noodles
Prep time
Cook time
Total time
Vegetarian Mushroom Noodles. Korean style Gochujang chilli mushrooms and fresh vegetables. This recipe is easily adapted for the kids and non chilli lovers.
Recipe type: Main
Cuisine: Korean
Serves: 4
  • 270 grams organic Udon Noodles - cooked and drained
  • ½ tablespoon coconut oil (or cooking oil of choice)
  • 3 cloves of fresh garlic - chopped finely
  • 400 grams mushrooms - halved
  • 100 grams green beans - sliced
  • 1 tablespoon fish sauce
  • 1 tablespoon oyster sauce
  • ½ tablespoon palm sugar
  • 1 teaspoon Korean Chilli Paste (Gochujang)
  • ½ lime - juiced
  • 1 small red capsicum - finely sliced
  • 100 grams of fresh kale and/or spinach - roughly chopped
  • Fresh basil and coriander leaves to serve and fresh red chilli finely sliced (optional)
  1. Cook the noodles - read the cooking instructions and remove and drain 2 minutes prior to the recommended cook time
  2. Add the oil to a hot pan on the stove top
  3. Add the garlic and stir until fragrant for a couple of minutes
  4. Remove the garlic from the pan and set aside
  5. Add the mushrooms and beans to the pan and leave to cook 3-4 minutes - do not stir during this time
  6. Stir to turn the vegetables and add the noodles and all of the remaining ingredients including the garlic - but NOT the spinach and/or kale
  7. After 2 minutes add the spinach and/or kale
  8. Once the spinach/kale wilts remove and serve topped with the fresh herbs and chilli if desired.
Gochujang chilli paste is available from Asian grocers if you are not lucky enough to have a friend who makes it for you (as I am!)
Mushroom NoodlesAre you having a meat free week? When you do not eat meat in your main meal how do you satisfy the meat lovers in your family? Please share in the comments below. I would love to hear your tips.


Share this post: Facebooktwittergoogle_pluspinterest
Join me here: Facebooktwittergoogle_pluspinterestrssinstagram

Get a weekly delivery of Fresh content straight to your in-box.

{ 5 comments… add one }
  • Mushroom Enthusiast March 27, 2015, 4:08 pm

    Krystie – a great little recipe. I shared it on our Mushroom Lovers Facebook page to spread the mushroom love.

  • Thalia @ butter and brioche March 27, 2015, 6:52 pm

    This mushroom noodle dish is ideal for me to make for myself & my vegetarian family. I just love super easy and delicious Asian stir fries like this.

    • Kyrstie Barcak March 27, 2015, 7:50 pm

      Thanks Thalia, I am glad that you like the sound of it. Asian flavors are my favorite 🙂

  • leaf (the indolent cook) March 28, 2015, 8:57 am

    That looks so fresh and delicious, and I love the Asian-inspired flavours, too!

Leave a Comment