Name: Mushroom Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 270 grams organic Udon Noodles - cooked and drained; 1/2 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; 1/2 tablespoon palm sugar; 1 teaspoon Korean Chilli Paste (Gochujang); 1/2 lime - juiced; 1 red capsicum - finely sliced (small); 100 grams fresh kale and/or spinach - roughly chopped; fresh basil and coriander leaves to serve and fresh red chilli finely sliced (optional)

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

10 mins

Cook Time

15 mins

Total Time

25 mins

Vegetarian Mushroom Noodles. Korean style Gochujang chilli mushrooms and fresh vegetables. This recipe is easily adapted for the kids and non chilli lovers.

Course: Main

Cuisine: Korean

Servings: 4

Author: Kyrstie Barcak - A Fresh Legacy

Ingredients

270 grams organic Udon Noodles - cooked and drained
1/2 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
1/2 tablespoon palm sugar
1 teaspoon Korean Chilli Paste Gochujang
1/2 lime - juiced
1 red capsicum - finely sliced small
100 grams fresh kale and/or spinach - roughly chopped
fresh basil and coriander leaves to serve and fresh red chilli finely sliced optional

Instructions

Cook the noodles - read the cooking instructions and remove and drain 2 minutes prior to the recommended cook time
Add the oil to a hot pan on the stove top
Add the garlic and stir until fragrant for a couple of minutes
Remove the garlic from the pan and set aside
Add the mushrooms and beans to the pan and leave to cook 3-4 minutes - do not stir during this time
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
After 2 minutes add the spinach and/or kale
Once the spinach/kale wilts remove and serve topped with the fresh herbs and chilli if desired.

Recipe Notes

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!)

Are 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.